Seafood Lasagna

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.
Servings 12
Prep Time


  • 1 lbs (medium), shelled, deveined, uncooked
  • 1 lbs bay scallops
  • 2 tbsp margarine or butter
  • 1 cup chopped onion
  • 1/2 tsp Minced Garlic
  • 12 oz cottage cheese
  • 8 oz cream cheese softened
  • 2 Eggs
  • 1 tbsp dried basil crumbled
  • 1/4 tsp Salt
  • 1/8 tsp White Pepper
  • 2 (10 3/4 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 tbsp snipped fresh parsley


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