In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 2 minced garlic cloves until fragrant, about 1 minute. Add 1 pound of deveined large shrimp and season with salt, black pepper, and red pepper flakes to taste. Cook until the shrimp turn pink, approximately 3-4 minutes. Remove the shrimp from the skillet and gently warm 8 ounces of fresh crab meat in the same pan for 2-3 minutes, then set aside.

In a medium saucepan, combine 2 cups of Alfredo sauce with 1 cup of heavy cream over low heat. Stir continuously until the mixture is warmed through, about 5 minutes. Gradually add 1 cup of shredded mozzarella and 1/2 cup of freshly grated Parmesan cheese, stirring until the cheeses melt and the sauce is smooth and creamy.

In a mixing bowl, combine 15 ounces of ricotta cheese, 1/2 cup of shredded mozzarella, the remaining 1/4 cup of Parmesan cheese, and 2 tablespoons of chopped fresh parsley. Mix well until all ingredients are well incorporated.

Preheat your oven to 375°F (190°C). In a greased 9x13 inch baking dish, spread a thin layer of the warmed Alfredo sauce on the bottom. Layer three to four lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sautéed seafood, and a generous drizzle of more Alfredo sauce. Repeat the layers, finishing with a final layer of noodles topped with the remaining Alfredo sauce.

Sprinkle 1 cup of shredded mozzarella and 1/2 cup of panko breadcrumbs evenly over the top of the lasagna. Cover the baking dish with foil and bake for 30 minutes. After this time, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and bubbling. Let the creamy seafood lasagna rest for 10 minutes before slicing and serving.