Seafood Lasagne

Adapted from The Silver Palate Goodtimes Cookbook, by Julee Rosso & Sheila Lukins. I used to make this fairly often before kids, and had forgotten how good it is.

Sauce

1 pound medium-size shrimp, shelled, deveined, and poached briefly (I used precooked)

1 pound scallops, poached briefly

1 jar (24 oz or larger) Vodka sauce

1 box no cook lasagne noodles

Filling

1 pound container ricotta cheese

8 ounces cream cheese, room temp

2 eggs

1 package (10 ounce) chopped frozen spinach

1 pound cooked lump crabmeat

1 bunch scallions, sliced

1 tablespoon dried basil

Salt & pepper to taste

2 packages sliced mozzarella cheese

Preheat oven to 350. Butter or grease 13" x 9" pan

1. Mix vodka sauce, scallops and shrimp.
2. Beat ricotta, cream cheese and eggs in a mixing bowl until smooth. Stir in spinach, crabmeat, scallions, basil and salt & pepper to taste.
3. Spread a thin layer of sauce without seafood in the bottom of pan. Top with a layer of noodles. Cover with half of the seafood sauce and then half of the crabmeat filling.
4. Then add a layer of mozzarella cheese followed by a layer of noodles. Top with the remainder of sauce followed by the filling. Cover with the remaining mozzarella.
5. Bake until the top is bubbling and browned, about 50 minutes. Let stand for 10 minutes before serving.