1 1/2 cup ricotta cheese or small curd cottage cheese
1 egg beaten
2 tbs dried basil
salt and pepper to taste
2 cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1/2 lb shrimpmeat (large canadian is best)
1/2 lb fresh dungeness crabmeat
1/2 lb scallops
1/2 lb halibut, cut into small cubes
pre-cook scallops and halibut (saute or steam)
1/4 cup parmesan cheese, grated
1/2 cup sharp cheddar or pepperjack cheese, shredded
Instructions
Arrange 4 cooked lasagna noodles in a 9x13 baking dish.
In a large saucepan saute onions in butter until softened. Stir in cream cheese, ricotta cheese, egg, basil, salt and pepper. Spread half of the cheese sauce over noodles.
Combine soup, milk, and wine. Stir in the seafood. Spread half over the cheese sauce.
Repeat the layers and sprinkle with parmesan cheese.
Bake uncovered at 350 degrees for 45 min. Top with shredded cheddar or pepperjack and bake an additional 5 minutes. Let stand for 15 minutes.
Originally Submitted
12/22/2010
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