3 Seafood Lasagna - cooking recipe

Ingredients

16 ounces lasagna noodles
2 tablespoons olive oil
2 garlic cloves, minced
1 lb baby bella mushroom, sliced
32 ounces alfredo sauce
1 lb medium shrimp, peeled and deveined
1 lb bay scallop
1 lb imitation crabmeat, chopped
20 ounces ricotta cheese
1 egg, beaten
black pepper
salt
6 cups Italian cheese blend, shredded

Preparation

Preheat the oven to 350 degrees.
Bring a large pot of water to a boil; add pasta and cook it for 8 minutes; drain.
Heat the oil in large pan over medium heat and saute garlic and mushrooms until tender.
Add Alfredo sauce, shrimp, scallops and crabmeat and simmer for 8 minutes. Adjust seasoning with salt and pepper.
In a bowl, combine the ricotta cheese, egg, pepper, and salt (to taste).
In a 13 x 9 inch pan, spray with nonstick cooking spray, then lay the noodles across the bottom of the pan, then spread the ricotta mixture, then the Alfredo mixture and top with shredded cheese.
Repeat this process until the ingredients are gone. (I got 3 layers and pan was quite full). Place baking pan on a sheet pan, to catch any spills.
Bake, uncovered, for 45 minutes.
Cover with foil and bake 10-15 minutes more.