seafood lasagna
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!
prep time
cook time
45 Min
method
Bake
yield
Ingredients
- 1 - large onion; chopped
- 2 tablespoons butter or margarine
- 1 1/2 cups cream style cottage cheese
- 1 package 8 oz cream cheese; cubed and softened
- 2 teaspoons dried basil leaves; crushed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 - egg; lightly beaten
- 2 cans cream of mushroom soup
- 1/3 cup milk
- 1 clove garlic; minced
- 1/2 cup dry white wine
- 1/2 pound bay scallops
- 1/2 pound flounder fillets; cubed
- 1/2 pound medium shrimp; peeled and deveined
- 1 package 16 oz lasagna; cooked, rinsed and drained
- 1 cup mozarella cheese; shredded
- 2 tablespoons parmesan cheese; grated
How To Make seafood lasagna
-
Step 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.
-
Step 2Combine soup, milk and garlic in large bowl until well blended. Stir in wine, scallops, flounder and shrimp.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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