The Kitchen Witch demonstrates how to make Creamy Seafood Lasagna (recipe can be made ahead and frozen) A delicious freezer cooking make ahead that is a sure crowd pleaser featuring Philadelphia Cream Cheese.
For printable recipe: http://bit.ly/TFIDQl
The Kitchen Witch blog: http://www.lyndsaythekitchenwitch.com/2012/02/make-ahead-seafood-lasagna.html
1 250 gram container Chive and Onion Philadelphia Cream Cheese
1 250 gram container Philadelphia Cream Cheese light
1/3 cup(s) of hot chicken stock
2 tbsp. of sherry
3 cloves minced garlic
1 tsp. of dried basil
1/4 tsp. of black pepper
454 grams frozen pre-cooked shrimp
1 can chunk crab meat
6 large scallops
1 cup(s) of frozen rapini or spinach
1 cup(s) of 2% cottage cheese
1 beaten egg
1 380 gram bag Kraft 4 Cheese Italiano cheese
8 no boil lasagna noodles
In a large bowl, mix together the cream cheeses, chicken stock, sherry, garlic, basil, and pepper. Whisk to make a smooth cream sauce.
Thaw the shrimp in cold water and sear the scallops in a non stick pan sprayed with cooking spray.
When scallops are cooked through, remove from heat and cut into quarters.
Add the shrimp, scallops, and can of crab to the cream sauce. Set aside.
Thaw the frozen rapini or spinach and drain well. In another bowl, mix together the rapini or spinach, cottage cheese, and egg.
Preheat oven to 350 and spray a lasagna pan with cooking spray.
Layer 3-4 lasagna noodles in your lasagna pan. Spread with a layer of half the cottage cheese mixture. Then spread with a layer of 1/2 the seafood cream sauce mixture, and cover with 1/2 the package of shredded cheese.
Repeat steps above ending with the seafood mixture and covering with the remaining cheese. Can be double wrapped, and frozen at this point. If baking from frozen, thaw lasagna overnight in refrigerator before it goes in oven.
Bake in a 350 oven for 60 minutes until the cheese is golden and bubbly.
Let rest on counter for 20 minutes before serving to give it a chance to set.