Seafood Spinach Lasagna

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) frozen spinach, thawed and squeezed dry
• 1/4 cup chopped fresh basil leaves
• 1 egg, slightly beaten

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