Seafood Lasagna
This seafood lasagna is rich and creamy, with lots of crab and shrimp for great seafood flavor. It's the best seafood lasagna I have ever tasted! It's easy to make and you can use whatever combination of shellfish or fish you like.
Ingredients
- 9 uncooked lasagna noodles
- 1 tablespoon butter
- 1 cup minced onion
- 1 ½ cups cottage cheese
- 1 (8 ounce) package cream cheese, softened
- 1 large egg, beaten
- 2 teaspoons dried basil leaves (Optional)
- ½ teaspoon salt
- �� teaspoon freshly ground black pepper
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 1 pound cooked small shrimp
- 1 (6 ounce) can crab meat, drained and flaked
- �� cup milk
- �� cup dry white wine
- ½ cup shredded sharp Cheddar cheese
- ¼ cup grated Parmesan cheese
Directions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Cooked lasagna noodles arranged on a plate.
- Bring a pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until al dente, 8 to 10 minutes; drain, then rinse in cold water. Set aside.
- Cooked lasagna noodles arranged on a plate.
- Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until tender. Remove the skillet from heat and stir in cottage cheese, cream cheese, egg, basil, salt, and pepper until well combined. Set aside.
- A creamy white sauce simmering in a pan.
- Mix together condensed soup, shrimp, crab, milk, and wine in a large bowl until combined; set aside.
- A bowl of creamy seafood filling with shrimp.
- Lay 3 cooked lasagna noodles on the bottom of a 9x13-inch baking dish. Spread 1/3 of the onion mixture over noodles, then cover with 1/3 of the soup mixture.
- Seafood lasagna being assembled in a green baking dish.
- Repeat noodle, onion, and soup layers 2 more times. Top with Cheddar and Parmesan cheese.
- Cheese and breadcrumbs sprinkled over assembled lasagna.
- Bake in the preheated oven until heated through and bubbly, about 45 minutes.