From Sea to Shining Seafood Lasagna

photoThis is rich. It’s like macaroni and cheese comfort food times 100. It feeds a house full and you can count on leftovers. If you love seafood, then you want to reel this recipe in. It’s not cheap either, so you are gonna want to have this on a special occasion. This is also a nice weekend project. I think you can cut the recipe in half and still have a good amount of it left…that is unless you are feeding the football team.

Here’s the recipe and you can make your own adaptations that suit your family:

Seafood Lasagna

1 lb Lasagna noodles

1 large onion, chopped

16 oz. cream cheese

16 oz. cottage cheese or ricotta

2 eggs, beaten

1 Tbls. basil

3- 10 3/4 oz. condensed cream of shrimp soup

1/2 cup milk

1/2 cup dry white wine

12 oz peeled, de-veined shrimp

12 oz. scallops

8 oz. fresh crabmeat

1/3 cup Parmesan Cheese, grated

3/4 cup shredded Cheddar cheese

Cook and drain lasagna noodles. Saute onion until tender. Add cream cheese and stir until blended with onion. Remove from heat. Blend in cottage cheese and basil. Add beaten eggs.

In a large bowl, combine soup, milk and wine. Before adding the shrimp, crabmeat and uncooked scallops, remove one cup of the soup mixture and set aside. Add seafood.

Spray or oil the bottom of a 4 qt casserole dish. Add a layer of noodles. Spread 1/2 of cheese mixture over the noodles. Spread 1/2 of seafood mixture over the cheese. Cover with another layer of noodles. Spread the remaining cheese mixture over the noodles followed by the remaining seafood mixture. Cover with a final layer of noodles. Cover the noodles with the cup of removed soup mixture that was set aside.

Cover and bake 350 degrees for 1 hour. Top with Parmesan and cheddar cheese. Bake uncovered for another 15 minutes.



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