Ingredients for Gridiron Seafood Lasagna
- 1 medium yellow onion, chopped
- 2 tablespoons butter
- 8 ounces cream cheese, softened
- Ricotta Cheese
- 1 large egg
- 1/4 cup fresh basil, chopped
- Black Pepper
- Condensed Cream Of Mushroom Soup
- 1/2 cup milk
- Dry White Wine
- 1 pound cooked shrimp, peeled and deveined
- Crabmeat
- 8 ounces sea scallops, cooked
- Parmesan Cheese
- 9 lasagna noodles (oven-ready preferred)
- Mozzarella Cheese
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How to Make Gridiron Seafood Lasagna
- Sauté 1 medium chopped yellow onion in 2 tablespoons of butter over medium-high heat until softened, about 5 minutes.
- In a medium bowl, combine the cooked onions, 8 ounces softened cream cheese, 15 ounces ricotta cheese, 1 large egg, 1/4 cup chopped fresh basil, and 1/2 teaspoon black pepper. Mix well.
- In a separate bowl, combine 10.75 ounces cream of mushroom soup, 1/2 cup milk, 1/4 cup dry white wine, 1 pound cooked shrimp, 8 ounces lump crab meat, 8 ounces cooked scallops, and 1/2 cup grated Parmesan cheese. Stir to combine. Reserve 1/2 cup of the soup mixture.
- Pour the reserved 1/2 cup soup mixture into the bottom of a large lasagna pan (approximately 9x13 inches).
- Layer 4 lasagna noodles over the soup mixture.
- Spread half of the cream cheese mixture evenly over the noodles.
- Top with half of the seafood and mushroom soup mixture, followed by half of the sliced mozzarella cheese.
- Repeat layers: noodles, cream cheese mixture, seafood mixture, and mozzarella.
- Cover the pan with foil.
- Bake, covered, for 45 minutes at 350°F (175°C).
- Remove foil and bake for another 15 minutes, or until bubbly and golden brown.
- Let cool slightly before refrigerating for at least 2 hours (or overnight) to allow flavors to meld.
- Reheat thoroughly in a 350°F (175°C) oven before serving.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
8g
Fat
83g
Carbs
3g
