| | Directions |
- 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.
|
|
|
Prep Time: 45 minutes
Cook Time: 1 hour
|  | | Ingredients | | - | | 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 |
| |
| |
