1. Boil lasagna noodles until al dente. Drain and lay flat on parchment paper to prevent sticking.

2. In a skillet, melt 1 tablespoon butter and sauté half the garlic until fragrant. Add chopped shrimp and cook until pink. Stir in crab meat, remove from heat.

3. In a bowl, combine the cooked seafood, ricotta, ½ cup mozzarella, 1 tablespoon parsley, salt, and pepper. Mix well.

4. In a saucepan, melt remaining butter, sauté remaining garlic, then pour in heavy cream. Simmer and stir in ½ cup parmesan. Cook until thickened slightly.

5. Spread seafood mixture onto each lasagna noodle and roll up. Place seam-side down in a greased 9×13 baking dish.

6. Pour Alfredo sauce over rolls, top with remaining mozzarella and parmesan. Cover with foil.

7. Bake at 375°F for 20 minutes. Uncover and bake 10 more minutes until golden and bubbling.

8. Garnish with remaining parsley and serve hot.