Seafood Lasagna
Ingredients
- 1 large onion, chopped
- 2 tablespoons butter
- 8 ounces cream cheese, softened
- 1 1/2 cup ricotta cheese
- 1 egg, beaten
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 (10-ounce) cans cream of mushroom soup
- 1/3 cup milk
- 1/3 cup dry white wine
- 8 ounces frozen crabmeat
- 8 ounces shrimp, peeled, deveined
- 8 ounces scallops
- 1/4 cup grated or shredded Parmesan cheese
- 8 lasagna noodles, cooked, drained
- 1/2 cup shredded mozzarella cheese
Instructions
Yield: 6 to 8 Servings. Saute the onion in the butter in a skillet until tender and place in a bowl. Add the cream cheese, ricotta cheese, egg, basil, salt and pepper and mix well. Combine the soup, milk and wine in a bowl and mix well. Stir in the crabmeat, shrimp, scallops and Parmesan cheese. Layer the noodles, cream cheese mixture and seafood mixture 1/2 at a time in a 9x13-inch baking dish. Sprinkle with mozzarella cheese. Bake at 325 degrees for 1 1/4 hours. Let stand for 10 to 15 minutes before serving. Note: Can assemble the day before serving and store, covered, in the refrigerator. Bake just before serving.
