Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the no-boil lasagna noodles according to the package instructions, typically 8-10 minutes. Drain and set aside on a clean kitchen towel.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add shrimp and cook until pink and opaque, approximately 3-4 minutes. Remove from heat.

Gently fold in 1 cup of crab meat. Season with salt, black pepper, and chili flakes to taste. Return to low heat for another 2-3 minutes to meld flavors.

In a mixing bowl, combine ricotta, mozzarella, half of the Parmesan, and heavy cream. Stir until smooth.

Grease a 9x13-inch baking dish. Layer with Alfredo sauce, noodles, cheese mixture, shrimp and crab mixture. Repeat layers, finishing with noodles and Alfredo sauce.

Sprinkle remaining mozzarella and Parmesan on top, adding breadcrumbs for crunch. Cover with foil.

Bake for 25 minutes; remove foil and bake an additional 10-15 minutes until golden brown.

Let the lasagna rest for 10 minutes before slicing.