Gridiron Seafood Lasagna
Source of Recipe
Recipezaar
Recipe Introduction
This recipe comes from Matt Millen and was published in "All-Star Feast Cookbook". To make it extra rich you could substitute bechamel sauce for the soup.
List of Ingredients
1 large onions, chopped
2 tablespoons butter
8 ounces cream cheese, softened
2 cups ricotta cheese
1 large eggs, beaten
2 teaspoons basil
black pepper
2 (10 ounces) cans condensed cream of mushroom soup (set 1/2 cup aside)
1/3 cup milk
1/2 cup dry white wine
1 lb cooked, deveined medium shrimp
1 lb crabmeat, picked over
1 lb scallops
1/4 cup grated parmesan cheese
8 large lasagna noodles, cooked according to pkg directions and drained
12 ounces mozzarella cheese, shredded
Recipe
Cook onion in butter over medium high heat until soft.
In medium bowl, combine the cooked onions, cream cheese, ricotta, egg, basil and pepper.
Mix together well.
In a separate bowl mix cream of mushroom soup, milk, white wine, shrimp, crab meat, scallops and Parmesan.
Pour the reserved 1/2 cup soup into the bottom of a large (9 X 13) lasagna pan.
Then place 4 noodles over the soup.
Next take half the cream cheese mixture and spread over noodles.
Top with half the mushroon soup/seafood mixture, followed by half the mozzarella.
Begin a second layer, starting with lasagna noodles and continuing as above ending with the mozzarella.
Cook one hour or until lasagna starts to bubble at 350 degrees.
Take it out and let cool.
Refrigerate overnight.
The next day reheat thoroughly in a 350 degree oven.
Serves 10.
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