Melt butter in a saucepan, sauté fine diced jalapeno for 2-3 minutes. Add in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.

Prepare the noodles according to package instructions. Rinse under cool water; reserve.

In a small bowl whisk together ricotta cheese, egg, 1/2 cup Parmesan cheese, Mrs. Dash seasoning; reserve.

In a large skillet melt butter. Saute shrimp, scallops and crab meat for 3-4 minutes until opaque and cooked through; reserve.

Preheat oven to 350 degrees.

In a 2 quart casserole dish, spoon in about 1/2 cup Alfredo sauce. Layer with 2 lasagna noodles, trimmed to fit dish. Spoon on about 1/3 of ricotta mixture and smooth over noodles. Sprinkle with about 1/3 of seafood mixture and 1/3 sliced scallions. Sprinkle with a good handful of grated mozzarella and parmesan cheese. Repeat 2 more times beginning with Alfredo sauce and finishing with grated cheeses.

Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.