• 1 jar (24-ounce) Marinara with Italian Herbs and Fresh Garlic
• 1 jar (15-ounce) Alfredo Sauce With Aged Parmesan Cheese
• 2 tablespoons olive oil plus more for baking dish
• Salt and freshly ground black pepper
• 8 ounces sea scallops
• 10 ounces large shrimp peeled and deveined (without the tail)
• 12 lasagna noodles
• 1 can (14-ounce) artichoke hearts, drained, and chopped
• 3/4 cup freshly grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

1. Preheat oven to 375 degrees.
2. Combine Marinara with Alfredo Sauce in a saucepan to make the Rosa Sauce and bring to a low simmer. Remove from heat.
3. Lightly oil a rectangular baking dish. Set aside.
4. Heat 2 tablespoons oil in a skillet over medium-high heat. Season the sea scallops with salt and black pepper. Place the scallops in the pan and sear 2 minutes. Flip the scallops and sear 1 minute on the other side. Transfer to a plate.When scallops have cooled to the touch, cut into quarters.
5. Season the shrimp with salt and black pepper. Place the shrimp in the skillet and sear 1 minute or until edges start to turn pink. Flip the shrimp and sear 30 seconds on the other side. Transfer to a plate.When the shrimp have cooled to the touch, cut in half widthwise.
6. Spread approximately 1/2 cup of the Rosa sauce on the bottom of the prepared baking dish then layer as follows: 4 lasagna noodles, Pasta Sauce, 1/3 of the shrimp, 1/3 of the scallops, 1/3 of the artichokes, 1/3 of Parmesan cheese, 1/3 of mozzarella cheee and a sprinkling of parsley.
7. Repeat the layering process and make sure the final layer is sauce covered by cheese and parsley
8. —

Cover loosely with aluminum foil and bake 30-40 minutes.