Begin by boiling lasagna noodles in a large pot of salted water until al dente, about 8-10 minutes. Once cooked, drain and rinse under cold water to halt cooking. Lay flat on towels to prevent sticking.

In a large skillet, heat olive oil over medium heat. Sauté minced garlic for 1 minute, then add sea scallops, cooking for 2-3 minutes until golden. Add the shrimp, cooking until pink, then gently fold in the crab. Let cool.

In a bowl, combine ricotta, grated Parmesan, and half of the parsley, seasoning with salt and pepper. Ensure ricotta is well-drained.

Spread a thin layer of marinara sauce in a greased baking dish. Layer noodles, half of the ricotta mixture, seafood mixture, and mozzarella cheese. Repeat this layer, finishing with noodles, marinara, and remaining mozzarella.

Cover with foil and bake at 350°F for 30 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbling and golden.

Let the lasagna rest for 10-15 minutes before slicing. Garnish with remaining parsley before serving.