Begin by filling a large pot with water, adding a generous pinch of salt, and bringing it to a rolling boil. Carefully add the lasagna noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain and lay flat on a towel.

In a mixing bowl, combine the cooked shrimp, lump crab meat, ricotta cheese, half of the Alfredo sauce, and minced garlic. Fold together and season with salt and pepper to taste.

Spread the remaining Alfredo sauce across the bottom of a baking dish. Take a lasagna noodle, spoon about ¼ cup of the seafood filling onto one end, roll tightly, and place seam-side down in the dish. Repeat until all noodles are filled.

Pour any leftover Alfredo sauce over the roll-ups and sprinkle mozzarella and Parmesan cheese on top.

Preheat the oven to 375°F. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

Remove from oven and let cool for a few minutes. Garnish with freshly chopped parsley and serve warm.