Seafood Lasagna

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Prep: 20 minutes
Cook: 45 minutes
Yield: 8-10 servings

This decadent Seafood Lasagna is a staple at our family table. When Tony (aka Big T) worked at the clam farm ages ago, he and his workmates would go to the Sea Shell on Folly Beach for lunch. He loved this dish and begged the waitress to give it to him. We’ve made some tweaks over the years, adding scallops and crab meat to the recipe, but anytime we serve it, we think of the good times on Folly!

Ingredients

  • 16 ounces lasagne noodles

  • 2 tablespoons unsalted butter

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • 1/2 cup dry white wine

  • 1 1/2 cup cottage cheese

  • 8 ounces cream cheese, cubed and softened

  • 2 teaspoons dried basil

  • 1/2 teaspoon salt

  • 1 teaspoon pepper

  • 1 egg

  • 2 cans cream of mushroom soup

  • 1/3 cup milk

  • 1/2 pound small bay scallops, whole or sea scallops, cut into quarters

  • 1/2 pound fish filets such as flounder, snapper or cod; cut into 1/2 inch pieces

  • 1/2 pound small shrimp, peeled and deveined

  • 8 ounces blue crab claw meat

  • 1 cup shredded mozzarella cheese

  • 1/4 cup grated parmesan cheese

Steps

  1. Cook the lasagne noodles according to package directions. Drain and set aside.

  2. Preheat the oven to 350 degrees.

  3. Place the butter in a medium skillet over medium heat and let melt. Add the onion and cook until softened and beginning to caramelize.

  4. Add the garlic and saute for 30 seconds.

  5. Add the wine and let simmer until it is reduced by half. Remove the pan from the heat and let cool.

  6. Stir in the cream cheese, cottage cheese, basil and salt and pepper. Stir in the egg and set aside.

  7. Whisk together the soup and milk until smooth. Fold the seafood into the soup mixture. Spread a thin layer of the soup on the bottom of a 9x12 lasagna pan.

  8. Line the lasagna pan with the cooked noodles. Top the noodles with the cheese mixture. Then add a layer of the soup/seafood mixture. Repeat layers with the cheese mixture on the top.

  9. Sprinkle the mozzarella and parmesan on the top.

  10. Bake for 45 minutes or until bubbly and beginning to brown. Let stand for 10 minutes before serving.