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Seafood Lasagna
by Michelle Brooks
serves: 12
  Lasagna with tons of seafood and creamy garlic Alfredo sauce. Simple and delicious.
Ingredients:
  1 box   Lasagna Noodles or pasta of choice
  2 pkgs   Salad Shrimp or prefered size shrimp
  1 pkg   Flake style Crab Meat Imitation is fine
  2 pkgs   Knorr Garlic Alfredo Sauce Mix
  1/2 cup   Milk
  2 pkgs   Mozzarella cheese
  2 T   Butter (optional)
Directions:
  Preheat the oven to 350.

Spray a 9X13 glass baking dish with PAM, set aside.

Prepare the Alfredo sauce according to the directions. Remove from heat and add desired amount of Crab and Shrimp (I like a meaty lasagna so I use all of it. Stir sauce and crab mixture to coat all of the meat well.

If you can multitask the noodles can be cooked while you are making the sauce. Make sure the noodles are a little underdone(about 2-3 min early). You want them to cook the rest of the way in the oven and soak up the flavors of the Lasagna. If the noodles are over cooked they won't absorb the milk and the Lasagna will be runny. Cook and carefully rinse.

Layer a section of noodles on the bottom of the prepared pan, spoon in about 1/2 the sauce mixture cover with 1 pkg of cheese, layer another section of noodles and spoon in the rest of the Sauce mixture. If you want more noodles you can alternate another row of noodles and decrease the amount of sauce to 1/3. Cover the top of the Lasagna with the 2nd pkg of cheese. Pour the milk over the top of the Lasagna to moisten. The milk should be a 1/3 of the way up the side of the pan (use more or less depending on Lasagna size. If the noodles cooked longer than intended omit the milk.

Cut the butter into pieces and scatter on the top of the Lasagna(if desired)

Place in preheated oven. Cook until heated through and the top is golden brown about 30min. Remove from the oven and let cool 5-10min before serving. The sauce will thicken and absorb while cooling.