9 uncooked lasagna noodles
1 tbsp butter
1 cup bay scallops, cut into bite-size pieces
1 (6 oz can) real or imitation crabmeat, cut into small pieces
1 cup medium shrimp, peeled, de-veined, tails removed.
1 large onion, chopped
3 minced garlic cloves
1 (8 oz container) light cream cheese with chives and onions
1 (10 oz jar) refrigerated reduced-fat Alfredo sauce
1/3 cup chicken broth
1 (16 oz container) light ricotta cheese
3 cups shredded Italian cheese blend
1 (9 oz box) frozen spinach, thawed, squeezed dry
1/4 cup chopped fresh basil leaves
1 egg, slightly beaten

Heat oven to 350°F.

Spray a 13 x 9" (3 quart) baking dish with cooking spray. Cook and drain noodles as directed. In large skillet, melt butter over medium heat. Add scallops, cook 2 minutes, stirring constantly until firm. Remove scallops to medium bowl, add crab-meat and shrimp, cover and refrigerate.

In a same pan, cook onion and garlic 5 minutes, don't burn garlic. Reduce heat to low, stir in cream cheese until softened.

Beat in Alfredo sauce and broth with a wire whisk. Remove from heat.

In medium bowl, stir together ricotta cheese, 2 cups of cheese blend, spinach, basil and egg, set aside. Spread 1/2 of cream cheese sauce in baking dish. Top with 3 noodles. Spread about 1-1/2 cups ricotta mix and 1 cup seafood mix over noodles. Spread with 2/3 cup of cream cheese sauce. Top with 3 noodles, remaining ricotta, half the remaining seafood and 2/3 cup of cream cheese mix. Top with remaining noodles, seafood and cream cheese sauce.

Cover with foil, bake 40 min. Uncover, sprinkle with remaining 1 cup cheese blend.

Bake, uncovered 10 minutes or until cheese has melted. Let stand 10 minutes before slicing.

Submitted by: Sherry Monfils