Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

This recipe comes from Matt Millen and was published in "All-Star Feast Cookbook". To make it extra rich you could substitute bechamel sauce for the soup.

Ingredients Nutrition

Directions

  1. Cook onion in butter over medium high heat until soft.
  2. In medium bowl, combine the cooked onions, cream cheese, ricotta, egg, basil and pepper.
  3. Mix together well.
  4. In a separate bowl mix cream of mushroom soup, milk, white wine, shrimp, crab meat, scallops and Parmesan.
  5. Pour the reserved 1/2 cup soup into the bottom of a large (9 X 13) lasagna pan.
  6. Then place 4 noodles over the soup.
  7. Next take half the cream cheese mixture and spread over noodles.
  8. Top with half the mushroon soup/seafood mixture, followed by half the mozzarella.
  9. Begin a second layer, starting with lasagna noodles and continuing as above ending with the mozzarella.
  10. Cook one hour or until lasagna starts to bubble at 350 degrees.
  11. Take it out and let cool.
  12. Refrigerate overnight.
  13. The next day reheat thoroughly in a 350 degree oven.

Reviews

(1)
Most Helpful

This was a pretty good recipe! The only problem I had was when the lasagna was done, it was VERY runny. That might have had something to do with the type of wine I used though--not sure!

LeslieAnne November 18, 2004

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