Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) lasagna noodles

  2. 2 tablespoons margarine or butter

  3. 1 large onion, finely chopped

  4. 1 package (8 ounces) cream cheese, cut into 1/2-inch pieces, softened

  5. 1/2 cups cream-style cottage cheese

  6. 2 teaspoons dried basil

  7. 1/2 teaspoon salt

  8. 1/8 teaspoon black pepper

  9. 1 egg, lightly beaten

  10. 2 cans (10-3/4 ounces each) cream of mushroom soup

  11. 1/3 cup milk

  12. 1 clove garlic, minced

  13. 1/2 pound bay scallops, rinsed and patted dry

  14. 1/2 pound flounder fillets, rinsed, patted dry and cut into 1/2-inch cubes

  15. 1/2 pound medium raw shrimp, peeled and deveined

  16. 1/2 cup dry white wine

  17. 1 cup (4 ounces) shredded mozzarella cheese

  18. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook lasagna noodles according to package directions; drain.

  2. Melt margarine in large skillet over medium heat. Cook onion in hot margarine until tender, stirring frequently. Stir in cream cheese, cottage cheese, basil, salt and pepper; mix well. Stir in egg; set aside.

  3. Combine soup, milk and garlic in large bowl until well blended. Stir in scallops, fish fillets, shrimp and wine.

  4. Preheat oven to 350°F. Grease 13X9-inch baking pan.

  5. Place layer of noodles in prepared pan, overlapping noodles. Spread half the cheese mixture over noodles. Place layer of noodles over cheese mixture and top with half the seafood mixture. Repeat layers. Sprinkle with mozzarella and Parmesan cheeses.

  6. Bake 45 minutes or until bubbly. Let stand 10 minutes before cutting.


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