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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.
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Melt margarine in skillet; saute onion and garlic until onion is tender. Stir in next 6 ingredients.
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Combine soup, sherry, cooked shrimp and scallops, crabmeat and 1/4 cup of the Parmesan cheese.
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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.
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Refrigerate, covered, up to 24 hours.
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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.