Creamy Seafood Lasagna
1 (12-ounce) package frozen fish fillets
1 (8-ounce) package frozen, peeled, deveined shrimp
1 1/2 cups dry white wine or water
6 packaged dry lasagna noodles
1 large egg, beaten
2 cups ricotta cheese or cream-style cottage cheese, drained
1/2 cup freshly grated Parmesan cheese - divided use
4 teaspoons chopped fresh basil or 1 teaspoon dried basil, crushed
1 cup sliced fresh mushrooms
2 green onions, sliced
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
Salt to taste
1/4 teaspoon ground white pepper
1 1/3 cups milk
1/2 cup sour cream
1 (8-ounce) package sliced mozzarella cheese
Rinse frozen fish and shrimp. In a large skillet bring wine or water to boiling. Add frozen fish; cook for 4 minutes. Add frozen shrimp; cook for 2 to 4 minutes more or until fish flakes easily with a fork and shrimp turn pink. Drain, discarding cooking liquid. cut fish into bit-size pieces. Coarsely chop shrimp. Set aside.
Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water and drain again.
For filling, in a small mixing bowl combine egg, ricotta or cottage cheese, half of the Parmesan cheese and the basil. Set filling aside.
For sauce, in a medium saucepan cook mushrooms and green onions in butter until tender. Stir in flour, salt and pepper. add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir about 1 cup of the hot mixture into the sour cream; return all of the sour cream mixture to the saucepan. Stir fish and shrimp into the sauce.
To assemble, layer half of the cooked noodles in a 11 x 7 x 2-inch baking dish. Spread with half of the filling. Top with half of the sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with the remaining Parmesan cheese.
Bake in a 375 degree oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.