Shelly's Recipe

SEAFOOD LASAGNA

Category: Pasta - Baked

1 Onion, chopped
2 Tablespoons Butter
12 Ounces Cottage Cheese
1 Package Philadelphia Cream Cheese, 8 ounce
2 Teaspoons Dried Basil
1/2 Teaspoon Salt
1/8 Teaspoon black pepper
1 Egg
2 Cans Condensed Cream of Mushroom Soup, 10.75 ounce
1/3 Cup While Milk
1 Clove Garlic, minced
1/2 Cup Dry White Wine
1/2 Pound Sea Scallops
1/2 Pound Flounder Fillets
12 Shrimp, peeled and deveined
1 Package Lasagna Noodles
2 Ounces Shredded Mozzarella
2 Tablespoons Parmesan, grated

Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain.

Saute the onion in the butter.

Combine the basil, cream cheese, egg, basil, salt, pepper, egg and sauteed onion. Set the mixture aside.

Combine the milk, garlic and mushroom soup. Stir in the shrimp, scallops flounder and white wine and set aside.

Assemble the ingredients in a greased lasagna pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. Place the mozzarella and Parmesan on the top.

Bake at 350 degrees F for 45 to 60 minutes. Remove the pan from the oven. Allow the lasagna to rest for 10 minutes before serving.