Gridiron Seafood Lasagna

"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."
 
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Ready In:
1hr 45mins
Ingredients:
16
Serves:
10
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ingredients

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directions

  • 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.

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Reviews

  1. This was a pretty good recipe! The only problem I had was when the lasagna was done, it was VERY runny. That might have had something to do with the type of wine I used though--not sure!
     
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RECIPE SUBMITTED BY

I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can. My interests are running, tennis and working out. I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.
 
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