12 lasagna noodles
3 slices bacon
1 (16 oz.) jar Alfredo sauce
1/4 c. white wine or chicken broth
1 (15 oz.) carton ricotta cheese
1 (12 oz.) pkg. frozen cooked, peeled and deveined, medium shrimp, thawed, tails removed
1-1/2 c. imitation crabmeat, coarsely chopped
1-1/2 c. shredded mozzarella cheese, 6 oz. divided
1/2 c. grated Parmesan cheese
1/2 c. frozen peas, thawed
1/4 c. chopped fresh parsley
1/4 tsp. garlic powder
Additional chopped fresh parsley, optional

Cook noodles according to package directions; drain. Meanwhile, in nonstick skillet over medium-high heat cook bacon until crisp, drain on paper towels. Crumble; reserve.

Preheat oven to 375°F.

Coat 13 x 9 inch baking dish with cooking spray. Combine Alfredo sauce with wine; reserve. In bowl combine ricotta, shrimp, imitation crabmeat, 1 cup mozzarella, Parmesan, peas, parsley, garlic powder and reserved bacon. Spread 1/2 cup sauce mixture in bottom of pan. Follow steps, below.

Step 1: Spread each noodle with heaping 1/3 cup seafood and cheese mixture.

Step 2: Beginning at short end, roll up each noodle. Place seam side down in baking dish.

Step 3: Spoon remaining sauce mixture over noodles. Cover with foil; bake 50 minutes. Remove foil; sprinkle with remaining mozzarella.

Bake until cheese is melted and sauce is bubbly, 5 to 10 minutes. Let stand 10 minutes before serving. Sprinkle with additional parsley, if desired.