Description
A rich and creamy seafood lasagna layered with noodles, cottage‑cream cheese base, shrimp, crab, and melted cheddar–Parmesan topping.
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
Instructions
- Preheat oven to 350 °F (175 °C). Gather ingredients.
- Cook lasagna noodles in lightly salted boiling water until al dente, about 8–10 minutes; drain, rinse under cold water, and set aside.
- Melt butter in a large skillet over medium heat. Cook onion until tender. Remove from heat; stir in cottage cheese, cream cheese, egg, basil, salt, and pepper until well combined. Set aside.
- In a large bowl, mix condensed mushroom soup, shrimp, crab, milk, and white wine; set aside.
- Layer 3 cooked noodles in a 9×13‑inch baking dish. Spread one‑third of the onion‑cheese mixture over noodles, then one‑third of the soup‑seafood mixture. Repeat layers twice more.
- Top with shredded Cheddar and grated Parmesan cheeses.
- Bake in preheated oven until heated through and bubbly, about 45 minutes.
Notes
- Use any combination of shellfish or fish you like.
- Layering provides a creamy, indulgent texture.
- Let lasagna rest briefly after baking for easier slicing.
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 471
- Sugar: 4 g
- Sodium: 1206 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 206 mg
