Begin by boiling a large pot of salted water. Cook the lasagna noodles according to the package instructions until al dente, usually about 8–10 minutes. Carefully drain them in a colander and lay the noodles flat on a clean kitchen towel to prevent them from sticking together while you prepare the filling.

In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute, stirring frequently until fragrant but not browned. Remove the skillet from heat, allowing the garlic to cool slightly while you assemble the filling.

In a large mixing bowl, combine 1 cup of chopped cooked shrimp, 1 cup of crab meat, 1 cup of ricotta cheese, half of the Alfredo sauce, and the sautéed garlic. Season the mixture with salt and pepper to taste and stir well to incorporate all the ingredients.

Grab a 9x13-inch baking dish and pour a thin layer of the remaining Alfredo sauce at the bottom, approximately 1 cup. Spread it evenly to coat the bottom of the dish; this will help keep the roll-ups moist during baking. Preheat the oven to 375°F (190°C) while you finish assembling.

Take one lasagna noodle and place about 2–3 tablespoons of the seafood filling at one end. Gently roll the noodle away from you, encasing the filling, and place it seam-side down in the prepared baking dish. Continue this process with the remaining noodles and filling.

Once all the roll-ups are in the dish, pour the remaining Alfredo sauce over the top, ensuring each roll is nicely coated. Sprinkle a generous layer of shredded mozzarella cheese and grated Parmesan cheese over everything.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then carefully remove the foil to allow the cheese to brown. Continue baking for an additional 10 minutes or until the cheese is bubbly and golden.

Once baked, remove the dish from the oven and let it cool for about 5–10 minutes. Garnish with freshly chopped parsley and serve warm.