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Aunty Pasto's Seafood Lasagna

Aunty Pasto's Seafood Lasagna

  • Prep

    5 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Lucille

Lucille

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 1217 mg
  • 49%

Based on a 2,000 calorie diet

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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LESLIEARNOLD
44

LESLIEARNOLD

8/17/2003

The resaon this recipe comes out too runny is that it calls for the mushrooms to be added raw. They release alot of water as they cook. I sauted them first before I added them. I also used diced green onion and red pepper for flavor and color. I replaced the cream of mushroom soup with Cream of Shrimp soup. Not all grocery stored carry it but you can find it. It gives the lasagna more of a seafood taste. If you have a small family this recipe is easy to cut in half. Delicious!!!!! Leslie

DEE2002
27

DEE2002

2/4/2004

I LOVED IT!!!!!!! I cooked it without using the white wine, because i'm under the age to buy it, but your recipe was terrific. The only thing I had against it was that the prep time was more than planned... and the sauce was a little watery. But I refrigerated the lasagna over night, and the next day, I heated it up, it was GREAT!!!!!! I guess because it was refridgerated the sauce thickened, and it was GREAT!!!!!!!!!!!!!!!!!!!!

Sherry
27

Sherry

2/20/2003

EXCELLENT TASTE...I used the uncooked lasagna noodles they have out now because everyone said it was on the soupy side and it helped a little, but I think I will use ricotta cheese next time and add an additional layer of noodles on it.. they will probably help, also an additional egg will bind it up more.. but the taste was out of this world..and will definately make it again...

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