SEAFOOD LASAGNA

4 ounce lasagna noodles
1 (28 ounce) jar spaghetti, pasta sauce or favorite homemade recipe
1 (6 ounce) package cooked salad shrimp, thawed and drained
4 ounces surimi seafood (imitation crab), thawed and thinly sliced
1/2 cup low-fat ricotta cheese
1/4 cup freshly grated parmesan cheese
1 tablespoon minced fresh parsley
1/8 teaspoon black pepper
2/3 cup shredded low-fat mozzarella cheese

Heat oven to 375 degrees F.

Prepare lasagna noodles according to package directions.

Empty spaghetti sauce into saucepan and simmer for 10 minutes until thickened and reduced to about 3 cups.

Stir in shrimp and Surimi Seafood; set aside.

Combine ricotta cheese, Parmesan cheese, parsley and pepper in small bowl.

To assemble lasagna:
Place half of noodles in a single layer in an 8x8 inch casserole dish. Top with half of seafood sauce and drop half of ricotta mixture by small teaspoonfuls on top. Sprinkle with half of mozzarella cheese. Repeat layers.

Bake for 35 minutes or until bubbly. Let stand 10 minutes before cutting.

Servings: 6