1 lb. lasagna noodles
3/4 lb. scallops
1 1/2 - 2 lbs. shrimp, peeled & deveined
1/2 lb. crabmeat
1 (29 oz.) can tomatoes
1 sm. can tomato paste
1 green pepper, chopped
1 red pepper, chopped
1 onion, diced
2 cloves garlic, minced
1/2 c. white wine
Basil
Oregano
Thyme
1 lb. lowfat Ricotta cheese
12 oz. Mozzarella, grated

Saute onion, garlic and peppers in olive oil until tender. Chop tomatoes and add with their liquid; also add the tomato paste, wine and herbs. Cook for 1/2 hour. Add shrimp, scallops and crabmeat. Cook until seafood is done.

Cook lasagna noodles. In 13x9x2 inch pan put some tomato sauce, then a layer of noodles. Next, dot noodles with Ricotta cheese. Add some sauce with seafood, then grated Mozzarella. Continue to layer noodles, ricotta cheese, sauce and seafood and Mozzarella (usually 2 more layers). End with a layer of noodles, tomato sauce, and Mozzarella. Bake approximately one hour at 350 degrees.