1 pound cream cheese
3 scallions, chopped
1/4 cup milk
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,
3/4 pound crabmeat, shredded
1/2 teaspoon salt
1/4 teaspoon black
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.
Bake, covered, in 350° F. oven 30 minutes. Uncover; bake 20
to 25 minutes, until browned and bubbly. Let stand 10 minutes.