Ingredients
9
uncooked lasagna noodles
1
tablespoon butter or margarine
10
oz bay scallops (about 1 cup), cut into bite-size pieces
1
can (6 oz) cooked crabmeat (about 1 cup)
6
oz cooked deveined peeled medium shrimp, tail shells removed (about 1 cup)
1
large onion, chopped (1 cup)
3
cloves garlic, finely chopped
1
container (8 oz) cream cheese with chives and onion
1
container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1/3
cup dry white wine or chicken broth
1
container (16 oz) ricotta cheese
3
cups shredded Italian cheese blend (12 oz)
1
box (9 oz) Green Giant® frozen spinach, thawed and squeezed dry
1/4
cup chopped fresh basil leaves
1
egg, slightly beaten
Description
The Mild Flavors Of Scallops, Crab And Shrimp Pair Well With A Rich And Creamy White Sauce.
Pillsbury
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