Seafood Lasagna I

By carol gorman

"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."

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

Details

Preparation time 20mins
Cooking time 90mins
Adapted from

Preparation

Step 1

Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain.
Saute onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sauteed onion. Set aside.
Combine the mushroom soup, milk, and garlic. Stir in the white wine , bay scallops, flounder fillets, and shrimp. Set aside.
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.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Remove from oven, and allow to stan d for 10 minutes.