Preheat oven to 375°F. Lightly grease an 8x8 inch baking dish.

In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella, the beaten egg, chopped parsley, and a pinch of salt and pepper. Mix well and set aside.

In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant, but not browned.

Slowly whisk in the heavy cream. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it slightly thickens.

Reduce heat to low. Stir in the grated Parmesan cheese and nutmeg until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste. Turn off the heat.

Add the raw shrimp to the hot sauce and stir. Let them cook in the residual heat for about 2 minutes until pink. Gently fold in the lump crab meat.

Spread a thin layer of the seafood Alfredo sauce in the bottom of the prepared baking dish. Arrange 3 no-boil noodles on top.

Spread half of the ricotta mixture over the noodles. Top with one-third of the remaining seafood sauce.

Repeat the layers: 3 noodles, the remaining ricotta mixture, and another third of the sauce.

Place the final 3 noodles on top and cover with the rest of the seafood sauce, ensuring the noodles are fully coated.

Sprinkle the remaining 1 cup of mozzarella cheese over the top.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, until the top is bubbly and golden brown.

Let the lasagna rest for at least 10 minutes before slicing and serving. Garnish with additional fresh parsley if desired.