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"The belly rules the mind."--Spanish Proverb

Seafood Lasagna by Ginger Suhey--a PENN STATE FAMILY Recipe

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This recipe for Seafood Lasagna by Ginger Suhey--a PENN STATE FAMILY is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 Lasagna Noodles
1 Lg. Onion, chopped
2 T. Butter
8 oz. Pkg. cream cheese
2 C Ricotta Cheese
1 egg beaten
2 t basil
1/2 t salt
1/8 t pepper
2 cans Mushroom Soup
1/3 C Milk
1/3 C White Wine
1 lb. Shrimp, cooked
1/2 lb. Crabmeat
1 lb. Scallops, not cooked
1/4 C Parmesan Cheese
12 oz. Mozzarelli Cheese, shredded
Directions:
Directions:
Saute onion in butter and put in a bowl and add cream cheese, ricotta cheese, egg, basil, salt and pepper.

In another bowl, mix together mushroom soup, milk, wine, crabmeat, scallops, shrimp and parmesan cheese.

Cook and drain noodles, place a layer in pan---spread with 1/2 of 1st mixture then 1/2 of 2nd mixture and sprinkle with 1/2 of mozzarella cheese. Repeat noodles etc. top with Mozzarella cheese.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1-1/4 hr. @ 325 degrees--Let stand for 10 to 15 minutes for cheese to set before cutting.
Personal Notes:
Personal Notes:
This is our Christmas Eve Traditional casserole served. Can substitute cream of chicken soup for cream of mushroom soup.

 

 

 

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