Creamy Seafood Lasagna Recipe
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This pasta dish is well worth the extra effort. Any white fish will work and shrimp is also a great addition. I have added broccoli to add a little color to. Be sure to serve with garlic bread to mop up any extra sauce.
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1 package lasagna noodles (16 ounce pkg)
1 onion - diced
2 tablespoons butter
12 ounces ricotta cheese
8 ounces cream cheese - softened
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cans cream of mushroom soup
1/3 cup milk
1 clove garlic - minced
1/2 cup white wine
1/2 pound scallops
1/2 pound tilapia fillets
2 ounces shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Cook the lasagna noodles in a large pot of boiling salted water until al dente; drain.
In a large saute pan, saute onion in the butter for 5 minutes, until softened.
In a medium bowl, combine the ricotta, cream cheese, basil, salt, pepper, egg, and sauteed onion. Set aside.
In a lage bowl, combine the mushroom soup, milk and garlic. Stir in the white wine, bay scallops and fish fillets. Set aside.
Preheat oven to 350 degrees F. Grease a 9x13 baking pan.
To assemble ingredients spread a thin layer of seafood sauce on the bottom of the prepared pan. Then top with 4 noodles. Next layer with half of the cheese mixture and 4 noodles again. Layer half of the seafood mixture and top with 4 noodles. Repeat. Place mozzarella cheese and Parmesan on the top. Cover with aluminum foil.
Bake for 45 minutes. Remove foil and bake 10-15 minutes more, until cheese has browned.
Remove from oven and allow to rest for 10 minutes.
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