App & Osborne Family Cookbook 2004
1 (16 oz.) pkg. lasagna noodles
1 onion, chopped
16 oz. ricotta
1 (8 oz,) pkg. cream cheese
2 tsp. dried basil
1/2 tsp. salt
1/8 tsp. pepper
2 (10.75) cans cream of mushroom soup
1/3 C milk
1 clove garlic, minced
1/2 C white wine or chicken broth
4 C mixed seafood cooked and cooled (bay scallops, small shrimp, crab, chopped fish fillets).
2 C shredded mozzarella cheese
1/4 C grated parmesan cheese
1. Cook lasagna noodles in a large pot of salted boiling water until al dente. Drain.
2. Sauté onion in butter.
3. Combine the ricotta cheese, basil, salt, pepper, egg, and sautéed onion. Set aside.
4.Combine soup, milk, and garlic. Stir in the white wine and seafood. Set aside.
5. Assemble the ingredients in a greased lasagna pan as follows; a thin layer of seafood sauce, noodles, 1/2 cheese mixture, 1/2 seafood mixture, noodles, 1/2 cheese mixture, 1/2 seafood mixture, and noodles.
6. Place mozzarella cheese and parmesan cheese on top and cover; bake@ 350 degrees for 30-40 minutes.
Uncover and bake for an additional 10-15 minutes. Remove from oven and allow to stand for 10 minutes before serving.