Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, about 8–10 minutes. Drain and lay flat to prevent sticking.

In a medium mixing bowl, combine chopped shrimp, crab meat, ricotta cheese, half of the Alfredo sauce, minced garlic, and salt and pepper. Mix well until creamy.

Spread a thin layer of remaining Alfredo sauce across the bottom of a 9x13-inch baking dish. Lay a lasagna noodle flat, spoon 1/4 cup of filling along one edge, and roll it up. Place seam-side down in the dish. Repeat.

Pour leftover Alfredo sauce over the roll-ups and sprinkle with mozzarella and Parmesan cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.

Let cool for about 5 minutes, garnish with parsley, serve warm, and enjoy!