2 tablespoons butter
1 small yellow onion, chopped
1 each medium green and red bell peppers, seeded and chopped
2 cloves garlic, minced or pressed
2 cups fresh mushrooms, sliced
2 pounds uncooked seafood, shrimp, scallops or precooked crab
1 (23-to 26-ounce) jar prepared Alfredo sauce
1 - 10 ounce package frozen chopped spinach, thawed and drained
Salt and pepper to taste
1 carton (16 ounce) Wisconsin ricotta cheese or creamed cottage cheese
3 large eggs, lightly beaten
1 cup Wisconsin parmesan cheese, grated
1 - 9 ounce package no-boil (7 x 3-1/2 inch) lasagna sheets
1-1/2 cups Wisconsin mozzarella cheese, shredded
1-1/2 cups Wisconsin cheddar cheese, shredded
Preheat oven to 350°F. Lightly butter a 13 x 9 x 2-inch lasagna or cake pan with straight sides.
In a large saucepan, melt the butter and add the onion, peppers, garlic and mushrooms. Sauté, stirring for 5 minutes or until vegetables are tender. Add the seafood and continue cooking on high until seafood is cooked through, about 5 minutes.
Stir in the Alfredo sauce and spinach. Season with salt and pepper.
To make the cheese filling, combine ricotta or cottage cheese, eggs and parmesan.
To assemble the lasagna, spread 2 cups of sauce in prepared pan. Cover with 4 lasagna noodles down the middle of the pan, overlapping just slightly. (The two long edges will seem to be uncovered by the noodles, but during cooking they expand to the edges.) Top with 1/3 of the cheese filling mixture and 1/4 of the sauce. Add 1/2 cup each of mozzarella and cheddar.
Repeat layering twice. For the final layer, top with the last 4 lasagna noodles, remaining sauce and shredded cheese.
Bake for 45 to 50 minutes or until golden brown. Let stand 15 minutes before serving.