Seafood Lasagna

 I love that you can change up a classic to fit many different tastes. Seafood is just one of those things to make this warm comfort food into something extraordinary. I first had this in New York City when
1 onion - chopped
2 tbs. butter
3 cups of mozzarella cheese
1 (8 ounce) package cream cheese
2 teaspoons dried basil
1/2 tsp. salt
1/8 tsp. ground black pepper
1 egg
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3  cup milk
1 clove garlic, minced
1/2 cup white wine
1/2 pound scallops
1/2 shrimp, peeled and deveined
1 (16 ounce) package lasagna noodles
1 ½ cups grated Parmesan cheese
Cook the lasagna in a large pot of boiling salted water until al
dente and drain. In large pan sauté onion in the butter.

 In a bowl combine mozzarella cheese, cream cheese, basil, salt, pepper, egg and sautéed onions and set aside.
Combine the mushroom soup, milk and garlic. Stir in white wine, scallops and shrimp and set aside.     

To assemble lasagna layer bottom of greased pan and layer with lasagna noodles, seafood sauce, noodles, cheese mixture, noodles, seafood sauce, cheese mixture and noodles. Top the last layer with a good coating of mozzarella cheese and parmesan cheese.

Bake at 350 degrees for 50 to 60 minutes. Remove from oven and let stand for at least 10 minutes. If you don’t it will be too hot and when you serve it will be all runny.                                                                          


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