Seafood Lasagna

Ingredients: (Conversion Chart)

• 1 (16 ounce) package lasagna noodles
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 pound baby portobello mushrooms, sliced
• 2 (16 ounce) jars Alfredo-style pasta sauce
• 1 pound shrimp, peeled and deveined
• 1 pound bay scallops
• 1 pound imitation crabmeat, chopped
• 20 ounces ricotta cheese
• 1 egg
• black pepper
• 6 cups shredded Italian cheese blend

Directions:

1. Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
3. In a 13" X 9" baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, reserving enough shredded cheese for top layer.
4. Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 another minutes.

Nutrition Info: