Seafood Lasagna

Melissa Snow


I love seafood and I love lasagna. However I don't like seafood mixed with tomato sauce. This lasagna is perfect because it's made with a white sauce. Even people who normally don't like seafood enjoy this dish!

★★★★★ 1 vote
45 Min


large onion; chopped
2 Tbsp
butter or margarine
1 1/2 c
cream style cottage cheese
1 pkg
8 oz cream cheese; cubed and softened
2 tsp
dried basil leaves; crushed
1/2 tsp
1/8 tsp
egg; lightly beaten
2 can(s)
cream of mushroom soup
1/3 c
1 clove
garlic; minced
1/2 c
dry white wine
1/2 lb
bay scallops
1/2 lb
flounder fillets; cubed
1/2 lb
medium shrimp; peeled and deveined
1 pkg
16 oz lasagna; cooked, rinsed and drained
1 c
mozarella cheese; shredded
2 Tbsp
parmesan cheese; grated


1Cook onion in hot butter in medium skillet over medium heat until tender, stirring frequently. Stir in cottage cheese, cream cheese, basil, and salt and pepper. Mix well. Stir in egg. Set aside.
2Combine soup, milk and garlic in large bowl until well blended. Stir in wine, scallops, flounder and shrimp.
3Place a layer of overlapping noodles in a greased 13x9 inch pan. Spread 1/2 of the cheese mixture over noodles. Place a layer of noodles over cheese mixture and top with 1/2 of the seafood mixture. Repeat layers. Sprinkle with mozarella and parmesan cheeses. Bake in preheated oven at 350 degrees for 45 minutes or until bubbly. Let stand for 10 minutes.

About this Recipe

Course/Dish: Fish, Pasta