Heavenly Rich Seafood Lasagna

Name: Heavenly Rich Seafood Lasagna
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 9 cooked lasagna noodles; 2 tablespoons butter or 2 tablespoons margarine; 1 chopped onion; 1 cup sliced mushrooms; 1 (8 ounce) package cream cheese; 1 1/2 cups cottage cheese; 1 beaten egg; 2 teaspoons basil; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 (10 ounce) cans cream of mushroom soup; 1/3 cup cream or 1/3 cup milk; 1/3 cup dry white wine; 1 (5 ounce) can crab, chunks; 1/2 lb scallops; 1/2 lb shrimp (cooked); 1/2 cup parmesan cheese; 2 cups mozzarella cheese, grated

Submitted by snazzycook

"This lasagna is sooo rich. If you're lucky enough to live near a great seafood market this is an easy yet elegant dish. Unfortunately, I only make it rarely because of the cost of seafood where I live."

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Ready In:: 1hr 5mins
Ingredients:: 18
Serves:: 6

ingredients

9 cooked lasagna noodles
2 tablespoons butter or 2 tablespoons margarine
1 chopped onion
1 cup sliced mushrooms
1 (8 ounce) package cream cheese
1 ¹⁄₂ cups cottage cheese
1 beaten egg
2 teaspoons basil
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon pepper
2 (10 ounce) cans cream of mushroom soup
¹⁄₃ cup cream or 1/3 cup milk
¹⁄₃ cup dry white wine
1 (5 ounce) can crab, chunks
¹⁄₂ lb scallops
¹⁄₂ lb shrimp (cooked)
¹⁄₂ cup parmesan cheese
2 cups mozzarella cheese, grated

directions

Put 3 lasagna noodles in 9'x13' pan Saute onion and mushrooms in butter til soft.
Add cream cheese cottage cheese, egg, basil,salt and pepper Spread 1/3 of this mixture over noodles.
Mix soup,milk and wine together, stir in fish.
Spoon 1/3 of this on cheese layer.
Repeat layers.
Sprinkle with parmesan cheese.
Top with mozzarella.
Bake uncovered at 350 degrees for 45 minutes.

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Reviews

Words can't describe this dish. Just simply delicious. Thanks for this wonderful recipe.

gwynn
WOW!! This is rich and delicious!! I made this recipe exactly as written and wouldn't change a thing. My family loved this and gave it 2 big thumbs up. Thank you so much for sharing this wonderful recipe. It is definitely a keeper.

Bayhill