3-4 garlic cloves, chopped
1/2 red onion, chopped
2T butter
2T olive oil
1 cup brown mushrooms, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1 pkg. frozen chopped spinach, thawed and water squeezed out
1 cup crushed tomatoes (canned)
4 jars pasta sauce; (two 4 cheese and 2 Florentine cheese or regular Alfredo)
15 ounce container Ricotta cheese
1/4 cup white wine or Sherry (or to taste)
4 cups seafood, any kind. Lobster, crab, shrimp, scallops, etc. Secret ingredient is smoked salmon.
1 1/2 cups each, mozzarella and cheddar cheese, shredded
3/4 cup Parmesan cheese, shredded
Ready to bake lasagna noodles

3 -4 garlic cloves, chopped 1/2 red onion, chopped 2 T butter 2 T olive oil 1 cup brown mushrooms, chopped 1/2 red pepper, chopped 1/2 yellow pepper, chopped 1 pkg. frozen chopped spinach, thawed and water squeezed out 1 cup crushed tomatoes (canned) 4 jars pasta sauce; (two 4 cheese and 2 Florentine cheese or regular Alfredo) 15 ounce container Ricotta cheese 1/4 cup white wine or Sherry (or to taste) 4 cup s seafood, any kind. Lobster, crab, shrimp, scallops, etc. Secret ingredient is smoked salmon. 1 1/2 cups each, mozzarella and cheddar cheese, shredded 3/4 cup Parmesan cheese, shredded

Sauté onion and garlic in butter and olive oil until onions are translucent.
Add mushrooms , peppers, spinach and tomatoes; cook about 5 minutes.
In another pot, add 4 jars sauce and heat.
Add vegetable mixture to sauce. Stir.
Add wine to taste
Add ricotta cheese and stir well until dissolved
Add 1/4 cup of the Parmesan cheese
Add 4 cups seafood, cooked. Simmer for 10-15 minutes
(Scallops and other delicate seafood can be raw; they will cook in the sauce)

In a large casserole dish, layer as follows:
Sauce,, lasagna noodles, sauce, mozzarella and cheddar cheeses.
Repeat starting with noodles for second layer until dish is full.
Top with remaining Parmesan cheese.
Cover with aluminum foil and bake according to package directions on lasagna. Usually 425 for 40 minutes; remove foil, bake for another 20 minutes. Let sit for 15 minutes before cutting. Can be made a day ahead, refrigerated and baked later.
Flavor improves the next day, and leftovers can be frozen as well.