Lets begin by gathering our ingredients for Rockfish Lasagna:
1 tablespoon butter
1 large onion, chopped (1 cup)
3 cloves garlic, minced
1 container (8 oz) cream cheese with chives and onion
1 container (10 oz) alfredo pasta sauce
1/3 cup dry white wine or chicken broth
1 container (16 oz) ricotta cheese
3 cups shredded Italian cheese blend (12 oz)
1 box (9 oz) frozen spinach
1/4 cup chopped fresh basil leaves
Reduce heat to low; stir in cream cheese until softened. Beat in alfredo sauce and broth with wire whisk; remove from heat.
In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
Add mushrooms to separate pan to cook. Cook in pan until mushrooms have softened. Set aside.
Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Add mushrooms to cream cheese sauce and mix together.
Spread half the ricotta mixture (about 1 1/2 cups) and flake one-third of the rockfish (about 1 cup) over noodles. Add noodle layer. Spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining rockfish and 2/3 cup of the cream cheese sauce. Top with remaining noodles, rockfish and cream cheese sauce.
Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.
Plate to serve and enjoy!