Creamy Seafood Lasagna

Total time: 1hr 15min   Serves: 12

Share:

Ingredients
 16 oz Creamette® Lasagna
 2 tbsp butter
 1 cup onion, chopped
 8 oz cream cheese
 1 cup part-skim ricotta cheese
 2 tsp dried basil leaves
 0.50 tsp salt
 0.25 tsp ground black pepper
 1 eggs, lightly beaten
 10.75 oz (10 3/4 oz.) condensed cream of mushroom soup
 1 garlic cloves, minced
 0.25 cup dry white wine
 0.50 lb fresh bay scallops
 0.50 lb white fish fillets (i.e., flounder or sole) cut into 1-inch pieces
 0.50 lb medium shrimp, peeled and deveined
 4 oz shredded mozzarella cheese
 2 tbsp grated Parmesan cheese
Cooking Directions
1

 Heat oven to 350º 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. 

Ingredients

Ingredients
 16 oz Creamette® Lasagna
 2 tbsp butter
 1 cup onion, chopped
 8 oz cream cheese
 1 cup part-skim ricotta cheese
 2 tsp dried basil leaves
 0.50 tsp salt
 0.25 tsp ground black pepper
 1 eggs, lightly beaten
 10.75 oz (10 3/4 oz.) condensed cream of mushroom soup
 1 garlic cloves, minced
 0.25 cup dry white wine
 0.50 lb fresh bay scallops
 0.50 lb white fish fillets (i.e., flounder or sole) cut into 1-inch pieces
 0.50 lb medium shrimp, peeled and deveined
 4 oz shredded mozzarella cheese
 2 tbsp grated Parmesan cheese

Directions

Cooking Directions
1

 Heat oven to 350º 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. 

Creamy Seafood Lasagna

Leave a review

Your email address will not be published. Required fields are marked *