Seafood Lasagna

Seafood Lasagna


  • 1 large onion, chopped
  • 2 tablespoons butter
  • 8 ounces cream cheese, softened
  • 1 1/2 cup ricotta cheese
  • 1 egg, beaten
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 (10-ounce) cans cream of mushroom soup
  • 1/3 cup milk
  • 1/3 cup dry white wine
  • 8 ounces frozen crabmeat
  • 8 ounces shrimp, peeled, deveined
  • 8 ounces scallops
  • 1/4 cup grated or shredded Parmesan cheese
  • 8 lasagna noodles, cooked, drained
  • 1/2 cup shredded mozzarella cheese


Yield: 6 to 8 Servings. Saute the onion in the butter in a skillet until tender and place in a bowl. Add the cream cheese, ricotta cheese, egg, basil, salt and pepper and mix well. Combine the soup, milk and wine in a bowl and mix well. Stir in the crabmeat, shrimp, scallops and Parmesan cheese. Layer the noodles, cream cheese mixture and seafood mixture 1/2 at a time in a 9x13-inch baking dish. Sprinkle with mozzarella cheese. Bake at 325 degrees for 1 1/4 hours. Let stand for 10 to 15 minutes before serving. Note: Can assemble the day before serving and store, covered, in the refrigerator. Bake just before serving.

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