Cook the frozen spinach according to the package directions. Drain the spinach very well removing as much liquid as possible. Set aside until needed for assembly.
Bring about 2 quarts of salted water to a boil and add the shrimp. Leave the shrimp in the water for one minute only. Drain and set aside until needed for assembly.
Preheat the oven to 350 degrees.
In a 13” x 9” baking dish, place a small amount of Ragu Light Parmesan Alfredo sauce. Top with three lasagna sheets. Make a layer of ingredients in this order: 1/3 of the shrimp, 1/3 of the artichoke hearts, 1/3 of the bacon, 1/3 of the spinach, 1/3 of the pine nuts (sprinkle lightly with salt and pepper), 1/4 the remaining Alfredo sauce, 1/4 of the shredded mozzarella, and 1/4 of the Parmesan.
Create two more layers as outlined above.
Top with the remaining 3 sheets of lasagna, Alfredo sauce, mozzarella and Parmesan cheeses.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for additional 10-12 minutes or until the top begins to brown.
Remove from the oven and allow to cool for 10-15 minutes before serving.
Top individual servings with a drizzle of olive oil, chopped fresh parsley, and additional grated Parmesan cheese.