Aunty Pasto's Seafood Lasagna recipe

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Ingredients

8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 ½ cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
½ teaspoon salt
⅛ teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
⅓ cup milk
⅓ cup dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
¼ cup grated Parmesan cheese
½ cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms

Nutrition Info

475.3 calories
carbohydrate: 28.2 g
cholesterol: 209.4 mg
fat: 25 g
fiber: 1.5 g
protein: 33.1 g
saturatedFat: 13.2 g
servingSize: -
sodium: 1216.6 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.

  2. Melt butter or margarine in a small saute pan over medium heat. Add onion, cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.

  3. In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.

  4. Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.

  5. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

Recipe Yield

8 servings

Recipe Note

This lasagna features a white sauce made with cream of mushroom soup, white wine, crab meat, and shrimp. A wonderful dish to serve guests either at a luncheon or for a dinner party. I have served this dish to so many of my friends, and they have all asked for the recipe.

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