Heat oil in large skillet set over medium-heat. Cook seafood with garlic, salt and pepper about 5 min., or until just cooked through. Drain off and discard excess liquid in skillet. Stir basil into seafood; set aside.
Meanwhile, preheat oven to 400°F (200°C). Place roasted red peppers and passata in food processor; pulse until almost smooth.
Ladle ½ cup (125 mL) pepper-mixture into bottom of greased 13 x 9-in. (3- L) baking dish. Arrange 3 lasagna noodles over top. On top, spread 1 cup (250 mL) pepper-mixture, half the seafood mixture, ½ cup (125 mL) cherry tomatoes, 1/2 cup (125 mL) shredded cheese and dollop on half the ricotta. Repeat layers once more. Finish by topping with remaining noodles, remaining sauce, remaining cherry tomatoes and remaining shredded cheese. Cover baking dish with foil.
Bake 30 min. Remove foil and bake additional 25 to 30 min. until noodles are tender, top is golden brown and filling is bubbling. Rest 10 min. before slicing.
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