Seafood Lasagna Rolls

• 12 lasagna noodles
• 3 slices bacon
• 1 jar (16-oz) Alfredo sauce
• 1/4 c. white wine or chicken broth
• 1 cont. (15-oz) ricotta cheese
• 1 pkg. (12-oz) frozen cooked, peeled and deveined, medium shrimp, thawed, tails removed
• 1-1/2 c. imitation crabmeat, coarsely chopped
• 1-1/2 c. shredded mozzarella cheese, 6 oz divided
• 1/2 c. grated Parmesan cheese
• 1/2 c. frozen peas, thawed
• 1/4 c. chopped fresh parsley
• 1/4 tsp. garlic powder
• Additional chopped fresh parsley, optional

1. Cook noodles according to package directions; drain. Meanwhile, in nonstick skillet over medium-high heat cook bacon until crisp, drain on paper towels.
2. Crumble; reserve.
3. Preheat oven to 375u0b0.
4. Coat 13 x 9 inch baking dish with cooking spray. Combine Alfredo sauce with wine; reserve.
5. In bowl combine ricotta, shrimp, imitation crabmeat, 1 cup mozzarella, Parmesan, peas, parsley, garlic powder and reserved bacon.
6. Spread 1/2 cup sauce mixture in bottom of pan.
7. Follow steps, below.

lasagna noodles, bacon, alfredo sauce, white wine, cont, frozen cooked, imitation crabmeat, mozzarella cheese, parmesan cheese, frozen peas, fresh parsley, garlic powder, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37327 (may not work)