Preheat your oven to 375°F (190°C).

Cook the no-boil lasagna noodles according to package instructions until al dente, about 8–10 minutes. Drain and lay flat to cool.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté chopped onions until translucent, about 5 minutes, then add minced garlic and cook until fragrant, about 1 minute.

Add shrimp and cook until pink and opaque, about 3–4 minutes. Fold in lump crab meat for an additional minute.

In a mixing bowl, combine ricotta cheese, heavy cream, chicken broth, oregano, basil, salt, and pepper. Stir until creamy.

Spread a thin layer of the ricotta mixture in the bottom of a baking dish. Layer 4 noodles, half of the seafood mixture, another layer of ricotta, and a third of the mozzarella cheese.

Repeat the layering with remaining noodles, seafood, ricotta, and mozzarella. Top with the last noodles and remaining ricotta and mozzarella.

Sprinkle freshly grated parmesan on top and cover with foil. Bake for 25 minutes, remove foil, and bake for another 15 minutes until the top is golden and bubbly.

Let the lasagna sit for 10 minutes before slicing. Garnish with chopped parsley before serving.