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.
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INGREDIENTS:
| 16 oz | San Giorgio® Lasagna |
| 2 Tbsps | butter |
| 1 cup | onion, chopped |
| 8 oz | cream cheese |
| 1 cup | part-skim ricotta cheese |
| 2 tsps | dried basil leaves |
| 1/2 tsp | salt |
| 1/4 tsp | ground black pepper |
| 1 each | egg, lightly beaten |
| 10 3/4 oz | condensed cream of mushroom soup |
| 1 each | garlic clove, minced |
| 1/4 cup | dry white wine |
| 1/2 lb | fresh bay scallops |
| 1/2 lb | white fish fillets (i.e., flounder or sole) cut into 1-inch pieces |
| 1/2 lb | medium shrimp, peeled and deveined |
| 4 oz | shredded mozzarella cheese |
| 2 Tbsps | grated Parmesan cheese |
| chopped parsley (optional) |
DIRECTIONS:
- Heat oven to 350º F.
- Prepare pasta according to package directions; drain.
- 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.
- In medium bowl, stir together soup, garlic, wine and uncooked seafood.
- 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.
- Repeat layers twice, beginning with pasta. Top with 4 pasta pieces and remaining seafood mixture; sprinkle with mozzarella and Parmesan cheese.
- Cover with foil. Bake 45 minutes; remove foil. Bake 10 minutes or until hot and bubbly. Sprinkle with parsley. Let stand 10 minutes.
