Creamy Seafood Lasagna Recipe

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
  • 1 egg
  • 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
45 mins
1 hr
1.75 hrs
  • 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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