16 oz Skinner®® Lasagna
2 Tbsps butter
1 cup onion, chopped
8 oz cream cheese
1 cup part-skim ricotta cheese
2 tsps dried basil leaves
1/2 tsp salt
1/4 tsp ground black pepper
1 each egg, lightly beaten
10 3/4 oz (10 3/4 oz.) condensed cream of mushroom soup
1 each garlic clove, minced
1/4 cup dry white wine
1/2 lb fresh bay scallops
1/2 lb white fish fillets (i.e., flounder or sole) cut into 1-inch pieces
1/2 lb medium shrimp, peeled and deveined
4 oz shredded mozzarella cheese
2 Tbsps grated Parmesan cheese
  chopped parsley (optional)

Cooking Directions:

1.  Heat oven to 350º F.

2.  Prepare pasta according to package directions; drain.

3.  In large skillet over medium heat, melt butter, add onion. Cook 3 minutes or until tender; remove from heat. Stir in cream cheese, ricotta cheese and seasonings until smooth. Stir in egg.

4.  In medium bowl, stir together soup, garlic, wine and uncooked seafood.

5.  In 13 x 9 x 2-inch baking dish, place 4 pasta pieces lengthwise, overlapping edges. Spread one-third cream cheese mixture evenly over pasta; spread one-fourth seafood mixture over cream cheese mixture.

6.  Repeat layers twice, beginning with pasta. Top with 4 pasta pieces and remaining seafood mixture; sprinkle with mozzarella and Parmesan cheese.

7.  Cover with foil. Bake 45 minutes; remove foil. Bake 10 minutes or until hot and bubbly. Sprinkle with parsley. Let stand 10 minutes.