Seafood Lasagna II

Seafood Lasagna II

58

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

Ingredients

1 h 30 m {{adjustedServings}} servings 471 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 1205 mg
  • 48%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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 9x13 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

58
  1. 72 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ric...

This dish was outstanding! I read the previous reviews that thought it was runny, so I used ricotta instead of cottage cheese, and it was not runny at all!! Also, I thought chedder might be to...

I used 1/2 lb of shrimp and 1/2 lb of scallops and fresh crabmeat. I also used ricotta instead of cottage cheese - it was fantastic!