Seafood Lasagna II

Ingredients

• 1 package lasagna noodles , 16 ounce
• 2 tablespoons olive oil
• 1 clove garlic , minced
• 1 pound baby portobello mushrooms , sliced
• 2 jars Alfredo-style pasta sauce , 16 ounce
• 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

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.