Begin by bringing a large pot of salted water to a boil. Carefully add the lasagna noodles and cook them for about 8-10 minutes until they are al dente. Once done, drain the noodles in a colander and lay them flat on parchment paper or a clean kitchen towel to prevent sticking.

In a spacious mixing bowl, combine the cooked shrimp, crab meat, ricotta cheese, half of the Alfredo sauce, and minced garlic. Stir thoroughly until all ingredients are well incorporated, then season with salt and pepper to enhance the flavors.

Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of Alfredo sauce across the bottom. Take one lasagna noodle, fill it with about ¼ cup of your seafood filling, and carefully roll it up, placing it seam-side down in the dish. Repeat this process until all noodles are filled and arranged snugly in the dish.

Pour the remaining Alfredo sauce evenly over the top, ensuring each roll-up is well coated. Then, generously sprinkle shredded mozzarella and grated Parmesan cheese over the sauce.

Cover the baking dish with aluminum foil and bake the roll-ups in the preheated oven for 20 minutes. After that, remove the foil, and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Once baked, allow the roll-ups to cool for a few minutes before plating. Garnish with fresh parsley for a pop of color and flavor. Serve your Shrimp & Crab Alfredo Lasagna Roll-Ups warm.