Athena (oh) and Seafood Lasagna (recipes)

Athena (oh)

also Athene
in Greek mythology, the goddess of wisdom and the arts. In Roman mythology her name is Minerva.

Seafood Lasagna

Yield: Makes 8 to 10 servings

Ingredients:

1package (16 ounces) lasagna noodles

2tablespoons margarine or butter

1large onion, finely chopped

1package (8 ounces) cream cheese, cut into 1/2-inch pieces, softened

1-1/2cups cream-style cottage cheese

2teaspoons dried basil

1/2teaspoon salt

1/8teaspoon black pepper

1egg, lightly beaten

2cans (10-3/4 ounces each) cream of mushroom soup

1/3cup milk

1clove garlic, minced

1/2pound bay scallops, rinsed and patted dry

1/2pound flounder fillets, rinsed, patted dry and cut into 1/2-inch cubes

1/2pound medium raw shrimp, peeled and deveined

1/2cup dry white Wine

1cup (4 ounces) shredded mozzarella cheese

2tablespoons grated Parmesan cheese

Preparation:

1.Cook lasagna noodles according to package directions; drain.2.Melt margarine in large skillet over medium heat. Cook onion in hot margarine until tender, stirring frequently. Stir in cream cheese, cottage cheese, basil, salt and pepper; mix well. Stir in egg; set aside.3.Combine soup, milk and garlic in large bowl until well blended. Stir in scallops, fish fillets, shrimp and Wine.4.Preheat oven to 350°F. Grease 13X9-inch Baking pan.5.Place layer of noodles in prepared pan, overlapping noodles. Spread half the cheese mixture over noodles. Place layer of noodles over cheese mixture and top with half the seafood mixture. Repeat layers. Sprinkle with mozzarella and Parmesan cheeses.6.Bake 45 minutes or until bubbly. Let stand 10 minutes before cutting.

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