- 1 pound (medium), shelled, deveined, uncooked
- 1 pound bay scallops
- 2 tablespoons margarine or butter
- 1 cup chopped onion
- 1/2 teaspoon Minced Garlic
- 12 ounces cottage cheese
- 8 ounces cream cheese, softened
- 2 Eggs
- 1 tablespoon dried basil, crumbled
- 1/4 teaspoon salt
- 1/8 teaspoon White Pepper
- 2 (10 34 ounce) can 97 percent fat free cream of mushroom soup
- 1/3 cup dry sherry
- 1 (8 ounce) package imitation crabmeat, flake style
- 1/2 cup freshly grated Parmesan cheese, divided
- 1 (17 ounce) package frozen lasagna pasta, (or use 8 oz package of dry lasagna instead of 17 oz)
- 2 tablespoons snipped fresh parsley
A Do-Ahead Here's a whole new look for lasagna - more delicately flavored and with an elegant rather than casual presentation. It's splendid as a luncheon or supper dish.
- Cook shrimp and scallops in salted water (1 quart water, 1 teaspoon salt) over medium heat until opaque throughout (about 3 minutes); drain. Cut shrimp in half.
- Melt margarine in skillet; saute onion and garlic until onion is tender. Stir in next 6 ingredients.
- Combine soup, sherry, cooked shrimp and scallops, crabmeat and 1/4 cup of the Parmesan cheese.
- Arrange lasagna strips crosswise in single layer (see package) in bottom of 9x13" glass baking dish. (Or, cook dry pasta according to package directions; drain. Place one layer of cooked lasagna noodles in baking dish.) Spread one half of cheese mixture and half of seafood mixture over pasta. Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan cheese.
- Refrigerate, covered, up to 24 hours.
- Bake, uncovered, in a preheated 325 degree until bubbly in center (65-70 minutes). Sprinkle with parsley. Let stand 10 minutes, covered, before cutting into squares.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.