Name: Creamy Seafood Lasagna
Prep time: 30 min
Cook time: PT-488070H59M35S
Total time: PT-488070H59M35S
Cuisine: Italian‑American
Ingredients: 9 uncooked lasagna noodles; 1 tablespoon butter; 1 cup minced onion; 1½ cups cottage cheese; 8 oz cream cheese, softened; 1 large egg, beaten; 2 teaspoons dried basil (optional); ½ teaspoon salt; ⅛ teaspoon freshly ground black pepper; 2 (10.5 oz) cans condensed cream of mushroom soup; 1 pound cooked small shrimp; 6 oz canned crab meat, drained and flaked; ⅓ cup milk; ⅓ cup dry white wine; ½ cup shredded sharp Cheddar cheese; ¼ cup grated Parmesan cheese

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A rich and indulgent twist on the traditional lasagna, this creamy seafood version combines layers of tender noodles, a smooth cottage cheese–cream cheese filling, and a savory mix of shrimp and crab. Finished with a golden melted cheddar and Parmesan topping, it’s a dish I love to serve when I want something both comforting and impressive. Creamy Seafood Lasagna

Why I Love This Recipe

I love how this lasagna turns classic comfort food into something a little more elegant with seafood as the star. It’s hearty and satisfying, yet feels lighter than a meat-based version. The cream cheese blend brings a smooth richness that pairs perfectly with the delicate flavors of shrimp and crab. It’s one of those crowd-pleasers I always get asked to make again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

9 uncooked lasagna noodles
1 tablespoon butter
1 cup minced onion
1½ cups cottage cheese
8 oz cream cheese, softened
1 large egg, beaten
2 teaspoons dried basil (optional)
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 (10.5 oz) cans condensed cream of mushroom soup
1 pound cooked small shrimp
6 oz canned crab meat, drained and flaked
⅓ cup milk
⅓ cup dry white wine
½ cup shredded sharp Cheddar cheese
¼ cup grated Parmesan cheese

Directions

I start by preheating the oven to 350°F (175°C) and gathering all the ingredients.
I cook the lasagna noodles in salted boiling water until al dente, about 8–10 minutes. Then I drain, rinse them under cold water, and set them aside.
In a large skillet, I melt the butter over medium heat and cook the onion until it’s tender. I take it off the heat and stir in the cottage cheese, cream cheese, egg, basil, salt, and pepper until everything is well blended.
In a separate bowl, I mix together the cream of mushroom soup, shrimp, crab, milk, and wine.
I begin layering in a 9×13‑inch baking dish: three noodles, a third of the cheese-onion mixture, and a third of the seafood mixture. I repeat this layering process two more times.
I top the entire dish with shredded Cheddar and grated Parmesan cheese.
Finally, I bake it uncovered in the preheated oven for about 45 minutes, until it’s heated through and bubbly. I let it rest a few minutes before slicing.

Servings and Timing

This recipe serves 8 and is perfect for a family dinner or a small gathering.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

I sometimes swap the crab for scallops or use a seafood mix with calamari and clams. Fresh herbs like parsley or tarragon also give it a fresh twist. If I want to make it spicier, a pinch of red pepper flakes does the trick. And for a slightly lighter version, I’ve used low-fat cream cheese and it still turns out creamy and delicious.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover a slice with foil and warm it in a 350°F oven until heated through, about 20–25 minutes. It also reheats well in the microwave, though the texture is best from the oven. If I want to freeze it, I do so before baking—just thaw in the fridge overnight and bake as directed.

FAQs

How can I tell when seafood lasagna is done baking?

I look for bubbling edges and a golden-brown top. A knife inserted into the center should come out hot to the touch.

Can I make this ahead of time?

Yes, I assemble it a day ahead, cover, and refrigerate. I just add about 10 extra minutes to the baking time if it’s cold from the fridge.

Can I use fresh seafood instead of canned or pre-cooked?

Absolutely. I make sure to cook fresh shrimp or crab beforehand, as the bake time isn’t long enough to cook raw seafood thoroughly.

Is there a substitute for cream of mushroom soup?

If I want to avoid canned soup, I make a simple roux-based white sauce with sautéed mushrooms, milk, and broth.

What’s the best wine to use in the recipe?

I use a dry white wine like Sauvignon Blanc or Pinot Grigio—it doesn’t need to be fancy, just something crisp and not sweet.

Conclusion

This creamy seafood lasagna is one of those dishes that turns a regular night into something special. With its luxurious layers and comforting flavors, I always feel proud bringing it to the table. Whether I’m hosting or just craving something cozy, this recipe never disappoints.

Creamy Seafood Lasagna