seafood lasagna i

Ingredients

• Servings: 6
• 1 onion, chopped
• 2 tablespoons butter
• 12 ounces cottage cheese
• 1 (8 ounce) package cream cheese
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 egg
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/3 cup milk
• 1 clove garlic, minced
• 1/2 cup white
• 1/2 pound scallops
• 1/2 pound flounder fillets
• 1/2 shrimp, peeled and deveined
• 1 (16 ounce) package lasagna noodles
• 2 ounces shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese

Recipe

• cook the lasagna noodles in a large pot of boiling salted water until al dente. drain.
• saute onion in the butter or margarine. combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sauteed onion. set aside.
• combine the mushroom soup, milk, and garlic. stir in the white , bay scallops, flounder fillets, and shrimp. set aside.
• assemble ingredients in a greased lasagna pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. place mozzarella cheese and parmesan on the top.
• bake at 350 degrees f (175 degrees c) for 45 to 60 minutes. remove from oven, and allow to stand for 10 minutes.