Bring a large pot of salted water to a rolling boil. Carefully add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and lay flat on a towel.

In a mixing bowl, combine the shrimp, crab meat, ricotta cheese, half of the Alfredo sauce, minced garlic, and salt and pepper. Stir until well blended.

Spread a thin layer of the remaining Alfredo sauce on the bottom of a baking dish. Fill each noodle with about 1/4 cup of the seafood mixture and roll tightly, seam-side down.

Pour the remaining Alfredo sauce over the assembled roll-ups. Sprinkle with shredded mozzarella and grated Parmesan cheese.

Preheat your oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden brown.

Let cool for 5 minutes, garnish with chopped fresh parsley, and serve warm.