Seafood-Spinach Lasagna

Ingredients

• 9  lasagne pasta sheets uncooked
• 1 tablespoon butter 
• 1 cup bay scallops cut into bite-size pieces
• 6 oz crabmeat cooked canned ( 1 cup)
• 1 cup shrimp deveined cooked peeled
• 1 cup onion chopped
• 3 cloves garlic finely chopped
• 8 oz cream cheese with chives and onion
• 10 oz alfredo sauce refrigerated reduced-fat
• 0.3 cup wine dry white
• 16 oz ricotta cheese 
• 12 oz pizza cheese shredded italian
• 9 oz spinach frozen dry thawed
• 0.3 cup basil fresh chopped
• 1  eggs slightly beaten

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• aluminum foil
• slotted spoon

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
2. Meanwhile, in 10-inch skillet, melt butter over medium heat.
3. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl.
4. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
5. In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
6. Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles.
7. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
8. Cover with foil.
9. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend.
10. Bake uncovered about 10 minutes longer or until cheese is melted.
11. Let stand 10 minutes before cutting.