Seafood Lasagna II recipe

12 servings

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

Preheat oven to 350 degrees F (175 degrees C).

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.

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.

In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese.

Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.

Bake uncovered in preheated oven for 45 minutes.

Cover, and bake 15 minutes.