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Seafood Mushroom Lasagna

Source of Recipe

Karena at allrecipes.com


Recipe Introduction

"It took a long time to perfect this recipe. I wanted this to be creamy and elegant, and it is. Try it with a fresh spinach salad."

List of Ingredients

1 onion, chopped
2 tablespoons butter
12 ounces cottage cheese
1 (8 ounce) package cream cheese
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon 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 pound flounder fillets
1/2 shrimp, peeled and deveined
1 (16 ounce) package lasagna noodles
2 ounces shredded mozzarella cheese
2 tablespoons grated Parmesan cheese 


Recipe

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

2 Saute onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sauteed onion. Set aside.

3 Combine the mushroom soup, milk, and garlic. Stir in the white wine , bay scallops, flounder fillets, and shrimp. Set aside.

4 Assemble 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 mozzarella cheese and Parmesan on the top.

5 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Remove from oven, and allow to stand for 10 minutes. Makes 6 servings

Notes from people who tried the recipe: This is a wonderful melding of flavors! I sub'd cream of chicken soup because I ran out of mushroom. Also sub'd crab for flounder fillets. We don't care too much for whitefish of any kind.I also sub'd ricotta for cottage cheese, Made this dish much creamier. My family loved this one. Its a keeper! Thanks Karena.