It took a long time to perfect this recipe. I wanted this to be creamy and elegant, and it is. Try it with a fresh spinach salad.

Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain.

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  • Saute onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sauteed onion. Set aside.

  • Combine the mushroom soup, milk, and garlic. Stir in the white wine , bay scallops, flounder fillets, and shrimp. Set aside.

  • Assemble ingredients in a greased lasagna pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. Place mozzarella cheese and Parmesan on the top.

  • Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Remove from oven, and allow to stand for 10 minutes.

Nutrition Facts

721 calories; protein 39.7g; carbohydrates 68.3g; fat 31g; cholesterol 130.6mg; sodium 1413.5mg. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2006
I made quite a few changes and this was delicious! Used Ricotta instead of cottage cheese Added 1/2 cup of shredded mozzarella to each layer substituted equal amount of bread dipping spices for basil. Substituted 1 can of cream of shrimp soup for 1 of the cans of cream of mushroom. Also a big tip is to make sure your seafood is dry especially scallops. I rinse all my seafood and put it in a plastic strainer over a larger bowl covered in fridge for a few hours. Wet scallops will water down a dish like this! Make sure scallops are dry-packed. I also added a lot more parmesan cheese. Will make again! Read More
(60)

Most helpful critical review

Rating: 3 stars
08/07/2003
Sorry but we didn't think this was very good at all. I don't think cheese and seafood go together very well. It was an expensive mistake. Read More
(12)
60 Ratings
  • 5 star values: 43
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
01/14/2006
I made quite a few changes and this was delicious! Used Ricotta instead of cottage cheese Added 1/2 cup of shredded mozzarella to each layer substituted equal amount of bread dipping spices for basil. Substituted 1 can of cream of shrimp soup for 1 of the cans of cream of mushroom. Also a big tip is to make sure your seafood is dry especially scallops. I rinse all my seafood and put it in a plastic strainer over a larger bowl covered in fridge for a few hours. Wet scallops will water down a dish like this! Make sure scallops are dry-packed. I also added a lot more parmesan cheese. Will make again! Read More
(60)
Rating: 5 stars
02/01/2004
This may have been the best dish I've ever prepared. Following the advice of others I cut down on the milk & wine and I used ricotta cheese. I also used tilapia instead of flounder. It was absolutely delicious and I'm not even a big seafood fan. The only problem I had was the top layer of lasagna was crispy and the cheese was too well done. Next time I'll end with the seafood layer and add the cheese a half hour before the lasagna is done. Thank you so much Karena. Read More
(37)
Rating: 4 stars
11/24/2004
I really liked this recipe. Had to change up a couple of things though - didn't have scallops so i just added extra shrimp. Used white zinfandel wine and Ricotta cheese as others suggested. A couple of things that may help clarify this a bit. Cut your flounder into bite size pieces microwave your cream cheese for a few seconds to soften so it will stir in easily with the ricotta (you don't need a mixer for this recipe). I also used the no-cook lasagna noodles - that was a big time saver.(if you use no-cook noodles make sure they have sauce on top of them while cooking or they won't soften up. Prep took me about 25 mins but remember I didn't have to cook my noodles. If your shrimp is already cooked and peeled you probably can cut prep time down to 15 mins. It's good and may encourage non fish-eaters!! Read More
(28)
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Rating: 5 stars
01/03/2004
I felt this recipe was very sound. I did change some ingredients to suit my tastes like ricotta instead of cottage cheese. I added some mushrrom and broccoli and chose different seafood. However all in all the foundation of of this recipe is what counts and it was very good. Read More
(27)
Rating: 5 stars
01/17/2004
I agree with the other reviews- VERY good but prep time was about 55 minutes rather than 5. Used ricotta instead of cottage cheese but other than that I followed the instructions exactly. Thank you for posting this recipe! I'm very pleased with the finished product! Read More
(23)
Rating: 4 stars
03/22/2004
This wasn't what I expected. I really wanted a "wow" kind of dish and this really wasn't it. It was good but something was missing. I'm not sure what it is. I will probably make again just tinker with it. Thanks for the post. Read More
(13)
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Rating: 5 stars
12/14/2003
Thought this meal would taste fishy but guess what it wasn't. It was very good. We served a salad and garlic bread to go along with it. Read More
(13)
Rating: 4 stars
11/08/2004
This was ok the 1st day. But I recommend making it ahead a day and reheating. Gives time for the flavors to come through. The 1st day tasted more like a fish casserole. Next time I make this I will only make it with crab meat and shrimp. Read More
(12)
Rating: 3 stars
08/07/2003
Sorry but we didn't think this was very good at all. I don't think cheese and seafood go together very well. It was an expensive mistake. Read More
(12)
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