Seafood Lasagna

1 pound cream cheese

3 scallions, 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 ounces each) frozen chopped broccoli, thawed, squeezed dry

3/4 pound 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

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

Spread 1/3 cup alfredo sauce into prepared baking dish. Top with 3 noodles and 1/3 crab mixture. Repeat, layering twice with noodles, crabmeat, noodles, crabmeat. Top with 3 noodles; sprinkle with reserved red pepper and broccoli. Pour on remaining alfredo sauce. Sprinkle with Parmesan.