Lucille'S Seafood Lasagna

• 1 16 oz. package lasagna noodles, cooked
• 1/2 lb. flounder filets
• 1/2 lb. bay scallops
• 2 tablespoons butter
• 1 large onion, minced
• 1 8 oz.package cream cheese, cubed
• 1 1/2 cups cream style cottage cheese
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 egg, lightly beaten
• 2 - 10 3/4 oz cans cream of mushroom soup
• 1/3 cup milk
• 1 clove garlic, minced
• 1/2 pound medium raw shrimp, peeled and de-veined
• 1/2 cup dry white wine
• 1 cup (4 oz.) shredded mozzarella
• 2 tablespoons grated parmesan cheese

1. 1. Rinse fish fillets and scallops. Pat dry with paper towel. Cut fillets into 1/2 - inch cubes. Set aside.
2. 2. Melt butter in large skillet over medium heat. Cook onion, stir in cream cheese, cottage cheese, basil, salt and pepper. Mix well. Stir in the egg until incorporated. Set aside.
3. 3. Combine soup, milk and garlic in a large bowl until well blended. Stir in the fish fillets, scallops, shrimp and wine.
4. 4. Preheat oven to 350 degrees. Grease a 9" X 13" baking pan. Place layer of noodles in pan, overlapping the noodles. Spread half of the cheese mixture over the noodles. Place a layer of noodles over the cheese mixture. Top with half of the seafood mixture.
5. 5. Repeat layers
6. 6. Sprinkle with mozzarella and parmesan cheeses. Bake for 45 minutes or until bubbly.
7. 7. Let stand 10 minutes befor cutting. Serves 6.

lasagna noodles, flounder filets, bay scallops, butter, onion, cream cheese, cream style cottage cheese, basil, salt, black pepper, egg, cream of mushroom soup, milk, clove garlic, shrimp, white wine, mozzarella, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/lucilles-seafood-lasagna-1201272 (may not work)