Seafood Lasagna

America Celebrates Columbus
The Junior League of Columbus, Ohio
Yield: 6 to 8 Servings

1 large onion, chopped
4 garlic cloves, Pressed (My addition)
2 tablespoon butter
8 ounces cream cheese, softened
1 1/2 cups ricotta cheese
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10-ounce) cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
8 ounces crabmeat,
8 ounces shrimp, peeled, deveined
8 ounces scallops
1/4 cup grated or shredded Parmesan cheese
8 lasagna noodles, cooked, drained
1/2 cup shredded mozzarella cheese Sauté the onion in the butter in a skillet until tender; add the garlic and saute for 2 minutes more. Do not let the garlic brown, drain the onions and garlic and place in a bowl.

In the same skillet, saute the shrimp and scallops til done and set aside.

Add the cream cheese, ricotta cheese, egg, basil, salt and pepper to the onions in the bowl and mix well.

Add the soup, milk and wine in another bowl and mix well. Stir in the crabmeat, shrimp, scallops and Parmesan cheese.

Layer the noodles, cream cheese mixture and seafood mixture 1/2 at a time in a 9x13-inch baking dish. Sprinkle with mozzarella cheese. Bake at 325 degrees for 1 1/4 hours. Let stand for 10 to 15 minutes before serving.

Note: Can assemble the day before serving and store, covered, in the refrigerator. Bake just before serving.