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Seafood Lasagna II Recipe:Crab

I improved on a friends recipe...now it is the best I ever cooked or tasted!

9 lasagna noodles

1 tablespoon butter

1 cup minced onion

1 (8 ounce) package cream cheese, softened

1 1/2 cups cottage cheese

1 egg, beaten

2 teaspoons dried basil leaves

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 (10.75 ounce) cans condensed cream of mushroom soup

1/3 cup milk

1/3 cup dry white wine

1 (6 ounce) can crabmeat, drained and flaked

1 pound cooked small shrimp

1/4 cup grated Parmesan cheese

1/2 cup shredded sharp Cheddar cheese

Directions

① Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
② In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
③ In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
④ Lay 3 cooked lasagna noodles on the bottom of a 9×13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
⑤ Bake in preheated oven for 45 minutes, or until heated through and bubbly.

Nutrition Facts

Per Serving: 471calories;23.5g fat;29.9g carbohydrates;33g protein;206mg cholesterol;1205mg sodium.

Comments

  • Posted: 09/11/2019 21:56

    Tyler

    We have never had seafood lasagna before and this was great! I did make some changes though. I used only 1/4 cup onion and added 2 cloves chopped garlic. I used a 15 oz.container of Sorrento ricotta instead of the cottage cheese. Slowly melted cream cheese in onion mix,then added ricotta and rest of things until heated through. I used fresh shrimp and 1/2 pound scallops that I cut in half. Fried in pan with some butter and garlic until shrimp turned pink. I used Bumble Bee lump crab(more expensive than regular) but it all broke up so I will use regular kind in can next time. I will also add more scallops. To sauce mix, we use skim milk, so I added 1/3c half n half and also added 3 T fresh grated parmesan cheese. Didn't use the wine. I used mozzarella instead of cheddar and used between layers and on topping with parmesan. I let stand 10 min. after taking out of oven before serving and it held up great, it wasn't runny at all. Very good! Thanks Rayna!