SEAFOOD LASAGNA

SEAFOOD LASAGNA
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From the kitchen of Mary Borgren
  • CourseMain Dish
SEAFOOD LASAGNA
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Mary Borgren
  • CourseMain Dish
Ingredients
  • 1 8 oz box lasagna noodles
  • 2 Tblsp. butter
  • 1 c. chopped onion
  • 8 oz. cream cheese - softened
  • 1 ½ cups creamy cottage cheese or Ricotta
  • 1 beaten egg
  • 1 tsp. dried crushed basil
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 cans cream of onion soup
  • 1/3 cup milk
  • 1/3 cup white wine or chicken broth
  • 2 lbs shelled shrimp fresh or frozen
  • 1 7 oz. package or can of crab meat
  • 3/4 lbs. scallops fresh or frozen
  • ¼ cup Parmesan cheese
  • 1/2 cup shredded cheese (Monterey Jack Mozzarella or Cheddar)
Instructions
  1. Boil noodles per package directions, drain and set aside.
  2. Boil shrimp and scallops for one minute – drain and set aside.
  3. In a large skillet, sauté onions in butter until caramelized. Reduce heat.
  4. Add and blend in cream cheese, cottage cheese, egg, basil, salt and pepper.
  5. Heat just enough to make it creamy and easy to spread.
  6. In a large bowl, warm soup, blend in milk, wine, and all seafood.
  7. In a greased 13X9 inch baking dish, spread just a dab of cream sauce from the seafood. (so the noodles won’t get dry when baking)
  8. Layer ½ the noodles, layer ½ cheese sauce and ½ seafood mixture.
  9. Repeat layers. Sprinkle with parmesan.
  10. Bake, uncovered, at 350 degrees for 45 minutes.
  11. Sprinkle with shredded cheese and bake 5-10 minutes more, until cheese is melted and dish is bubbly hot. Let stand 15 minutes before cutting.
Terri's Notes

I’ve used as little as ½ lb. of shrimp,1 lb. shrimp/ no scallops, more cheese on top…sautéed some mushrooms with the onions… depends on how many I’m serving. Can use 8 noodles, layer 2 X’s; 9 noodles, divide in 3 layers. Make it yours! And you can make it the day before, bake the day you serve it.

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