Preheat the oven to 375°F. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Gently fold in the lump crab meat, dried basil, dried oregano, salt, and pepper. Remove from heat.

In a mixing bowl, combine the ricotta cheese and half of the grated Parmesan cheese. Mix well and season with a pinch of salt and pepper.

Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Layer 4 lasagna noodles over the sauce.

Spread half of the ricotta mixture over the noodles, followed by half of the seafood mixture, and a third of the mozzarella cheese. Repeat the layers: noodles, ricotta, seafood, and a layer of marinara sauce. Top with the remaining noodles, marinara sauce, and the rest of the mozzarella cheese and Parmesan cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

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