Seafood lasagna

Ingredients

1 pound reduced-fat cream cheese
3 scallions, trimmed and chopped
1/4 cup milk
2 teaspoons Old Bay seasoning or Creole Seasoning
2 sweet red peppers, cored, seeded and finely diced
2 boxes (10 ounce each) frozen chopped broccoli, thawed and squeezed dry
3/4 pound imitation crabmeat, shredded
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 jar (1 pound) alfredo pasta sauce
12 no-boil lasagna noodles
1/4 cup grated Parmesan cheese
Directions

1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick spray. Stir cream cheese, scallions, milk and Old Bay seasoning in bowl until smooth. Stir in peppers, reserving 1/2 cup, and broccoli, reserving 1 cup. Add crabmeat, 1 egg, salt and pepper. Whisk remaining egg into alfredo sauce.

2. Spread 1/3 cup alfredo sauce into baking dish. Top with 3 noodles, one-third of the crab mixture and one-fourth of alfredo sauce. Repeat layering twice. Top with 3 noodles; sprinkle with reserved red peppers and broccoli. Pour on remaining alfredo sauce. Sprinkle with Parmesan.

3. Bake, covered, at 350° for 30 minutes. Uncover; bake an additional 20 to 25 minutes, until browned and bubbly. Let stand 10 minutes.

Calories per serving : 321