Seafood Alfredo Lasagna

Ingredients

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 pound cooked shrimp (thawed if frozen), tails removed
• 8 ounces imitation crab meat (chopped if using let style)
• 8 ounces imitation lobster meat
• 16 ounces ricotta cheese (can substitute small curd cottage cheese)
• 3 teaspoons dried parsley
• 3 teaspoons garlic powder
• 3/4 cups grated parmesan cheese
• 3 large eggs
• 1 jar (15 ounces) Alfredo sauce (or homemade), divided
• 2-1/2 to 3 cups shredded Italian blend cheese

Instructions

1. In a large skillet, sauté shrimp in oil until pink and cooked through.
2. Remove the shrimp from the skillet, allow to cool slightly, then chop into small chunks.
3. Return the shrimp to the pan, then add in the crab and lobster meat and continue cooking for a couple more minutes.
4. Add 2/3 of the Alfredo sauce to the pan with the meat and stir, cooking until everything is heated through.
5. In a medium bowl, combine the ricotta cheese, parsley, garlic powder, parmesan cheese and eggs, stirring until well combined.
6. Meanwhile, boil the lasagna noodles until al dente; drain.
7. Preheat oven to 350° and grease a 9-by-13-inch baking dish.
8. Pour and spread the remaining Alfredo sauce into the bottom of the prepared baking dish.
9. Place 3 lasagna noodles in the pan on top of the sauce.
10. Spread 1/3 of the ricotta cheese mixture over the noodles.
11. Spread 1/3 of the seafood and sauce mixture over the ricotta cheese mixture.
12. Sprinkle with 1/3 of the shredded cheese.
13. Continue layering the lasagna until all ingredients are used up, finishing with extra cheese on top, if desired.
14. Cover the lasagna with aluminum foil and bake in the preheated oven for 35 to 45 minutes.
15. Uncover and bake an additional 15-20 minutes.
16. Remove the lasagna from the oven and let stand about 12-15 minutes before cutting.
17. Serve with a side salad and garlic bread for a complete meal.