Seafood Lasagna

Everyone absolutely loves this when I make it. Most of the time I make mine with shrimp and crab, but one time I ran out of ingredients and filled the empty spaces with broccoli and it was still a hit. You'll have everyone begging for more.

• 1 (16 ounce) package lasagna noodles
• 2 (16 ounce) jars Alfredo-style pasta sauce (or you can home make it)
• 1 pound shrimp, peeled and deveined
• 1 pound imitation crabmeat, chopped
• 1 pound bay scallops (optional)
• 20 ounces ricotta cheese
• 1 egg
• black pepper
• 6 cups shredded Italian cheese blend
• Broccoli (optional)

Preheat the oven to 350 degrees. If you don't have the precooked oven noodles you can cook them for 8-10 minutes then use them. If you already have the precooked oven noodles you can just pop them into your container where you'll be making this and you can layer it all out already.

First combine the ricotta cheese, egg and black pepper (just so much that you can see it when you spread it).

You put a layer of noodles first then lay out a spread of ricotta cheese, followed by shrimp, scallops and crab (any other type of seafood you wish to have as well). Followed by Alfredo sauce to cover up the seafood then a layer of cheese. Follow these steps until ingredients are used making sure that the Italian cheese is the last thing you do.

Bake the lasagna for 45 minutes uncovered and then for another 15 covered (aluminum foil will do).