1 lb. box lasagna
15 oz. container ricotta cheese
2 eggs
1/2 c. Parmesan cheese
1 lb. bay scallops
1 lb. Monterey Jack cheese, shredded
16 oz. pkg. Velveeta cheese
1 lb. med. shrimp
1 lb. crabmeat

Boil noodles according to package directions. Mix ricotta cheese with 2 eggs and 1/2 cup Parmesan cheese. Place 1 layer of noodles in lasagna pan and spread half of the ricotta mixture over the noodles. Sprinkle scallops over cheese mixture and sprinkle 1/3 of shredded Monterey Jack cheese over scallops. Cut Velveeta cheese in 1/4 inch slices and arrange 1/3 of slices over Monterey Jack cheese. Then place another layer of noodles over the Velveeta cheese.

Spread the rest of ricotta cheese, then the crab, Monterey Jack cheese and the Velveeta cheese. Place last layer of noodles over the cheese and arrange shrimp over the noodles and spread Monterey Jack cheese and Velveeta cheese over the shrimp. Bake 1 hour at 350 degrees and let stand for 30 minutes before cutting. Serves 15.