Cook noodles according to package directions, drain.
SOUP MIXTURE: Mix soup and milk in small bowl and set aside.
RICOTTA MIXTURE: In large bowl, combine ricotta, parmesan, egg, 4 Tbsp parsley, and black pepper. Mix well, set aside.
SEAFOOD MIXTURE: In large skillet, heat oil over medium heat. Add green onions, bell peppers, and garlic. Cook and stir for 2-3 minutes till tender. Remove from heat. Cut each shrimp crosswise in half. Flake crab meat. Add seafood to vegitables.
Assemble Lasagna: spread 1/4 cup of soup mixture over bottom of 13x9x2 baking dish.
Top with 3 noodles. Spread 1/2 of ricotta mixture over noodles. Sprinkle with half of the seafood mixture and 1 cup of mozzarella cheese.
Repeat #7: noodles, ricotta mixture, seafood mixture, and mozzarella.
Top with last 3 noodles. Spread remaining soup mixture over noodles. Sprinkle with remaining cheese.
Cover with foil and bake 35 minutes. Carefully remove foil. Continue baking 10-15 minutes or until hot and bubbly. Remove from oven: sprinkle with reserved parsley. Let stand 15 minutes. Cut into 12 squares, and serve.
Nutrients per serving:
fat 11g (less if you use part skim Ricotta, egg beaters, 2% or skim milk.
sodium 550 mg (less if you can find reduced sodium soup.)
dietary fiber 1 g. (more if you use whole grain pasta)