Creamy Seafood Lasagna

  • Servings: 12
  • Prep: 25
  • Cook Time: 50

Dive into a luxurious dining experience with our creamy lasagna, packed with succulent seafood and a rich cheese sauce.


16 ozSan Giorgio® Lasagna
2 Tbspsbutter
1 cuponion, chopped
8 ozcream cheese
1 cuppart-skim ricotta cheese
2 tspsdried basil leaves
1/2 tspsalt
1/4 tspground black pepper
1 eachegg, lightly beaten
10 3/4 ozcondensed cream of mushroom soup
1 eachgarlic clove, minced
1/4 cupdry white wine
1/2 lbfresh bay scallops
1/2 lbwhite fish fillets (i.e., flounder or sole) cut into 1-inch pieces
1/2 lbmedium shrimp, peeled and deveined
4 ozshredded mozzarella cheese
2 Tbspsgrated Parmesan cheese
chopped parsley (optional)


  1. Heat oven to 350┬║ F.
  2. Prepare pasta according to package directions; drain.
  3. In large skillet over medium heat, melt butter, add onion. Cook 3 minutes or until tender; remove from heat. Stir in cream cheese, ricotta cheese and seasonings until smooth. Stir in egg.
  4. In medium bowl, stir together soup, garlic, wine and uncooked seafood.
  5. In 13 x 9 x 2-inch baking dish, place 4 pasta pieces lengthwise, overlapping edges. Spread one-third cream cheese mixture evenly over pasta; spread one-fourth seafood mixture over cream cheese mixture.
  6. Repeat layers twice, beginning with pasta. Top with 4 pasta pieces and remaining seafood mixture; sprinkle with mozzarella and Parmesan cheese.
  7. Cover with foil. Bake 45 minutes; remove foil. Bake 10 minutes or until hot and bubbly. Sprinkle with parsley. Let stand 10 minutes.