Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil and cook no-boil noodles for about 8-10 minutes, then drain and set aside.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant. Then, add in 1 pound of peeled and deveined shrimp, cooking for 3-4 minutes until pink.

Return the skillet to the heat, add the cooked shrimp, 1 cup of crab meat, 1 teaspoon of salt, ½ teaspoon of black pepper, and a pinch of chili flakes. Stir gently and cook for another 2-3 minutes.

In a mixing bowl, combine 15 ounces of ricotta cheese, ½ cup of grated Parmesan cheese, 1 cup of shredded mozzarella cheese, and ½ cup of heavy cream. Mix well until smooth and creamy.

Grease a 9x13-inch baking dish with cooking spray. Start layering with Alfredo sauce, followed by no-boil noodles, the cheese mixture, shrimp and crab mixture, and more sauce. Repeat layers until all ingredients are used.

Sprinkle the top with remaining mozzarella cheese, ½ cup of Parmesan, and breadcrumbs. Cover tightly with foil.

Bake in the preheated oven, covered, for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until golden brown and bubbly.

Let the lasagna rest for about 10 minutes before serving to allow layers to set for easier slicing.