Ingredients
9
uncooked lasagna noodles
1
tablespoon butter or margarine
10
oz bay scallops (about 1 cup), cut into bite-size pieces
1
can (6 oz) cooked crabmeat (about 1 cup)
6
oz cooked deveined peeled medium shrimp, tail shells removed (about 1 cup)
1
large onion, chopped (1 cup)
3
cloves garlic, finely chopped
1
container (8 oz) cream cheese with chives and onion
1
container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1/3
cup dry white wine or chicken broth
1
container (16 oz) ricotta cheese
3
cups shredded Italian cheese blend (12 oz)
1
box (9 oz) frozen spinach, thawed and squeezed dry
1/4
cup chopped fresh basil leaves
1
egg, slightly beaten
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.
