Seafood Lasagna
This seafood lasagna is a showstopper, featuring a rich combination of crab and shrimp that infuses every bite with irresistible flavor. The creamy layers create the perfect balance of textures, making it a true indulgence.
The recipe is straightforward, with minimal prep time required, yet it delivers maximum taste. Whether you’re hosting a dinner party or craving a comforting meal, this dish never fails to impress.
With the savory taste of seafood and the richness of cheeses, this lasagna is a must-try for seafood lovers. It’s the best version of seafood lasagna you’ll ever taste!
Seafood Lasagna Ingredients
This Seafood Lasagna is built on the richness of creamy cheeses, the subtle warmth of herbs, and the delicate flavors of shrimp and crab. Here’s a look at the key ingredients that bring this dish to life.
The combination of cottage cheese and cream cheese forms the velvety base of the lasagna, creating a luscious texture that perfectly complements the seafood. Onion adds a savory depth, sautéed to release its natural sweetness, while a blend of basil, salt, and black pepper infuses each layer with aromatic warmth.
The star ingredients – shrimp and crabmeat – deliver that unmistakable seafood flavor, their natural sweetness and tenderness shining through. Mushroom soup ties everything together, adding creaminess and a subtle earthiness that balances the richness of the cheeses. Finally, a touch of Cheddar and Parmesan crowns the dish, delivering a golden, flavorful finish.
Seafood Lasagna
Ingredients
- 9 uncooked lasagna noodles
- 1 tablespoon butter
- 1 cup minced onion
- 1 ½ cups cottage cheese
- 1 8-ounce package cream cheese, softened
- 1 large egg beaten
- 2 teaspoons dried basil leaves
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 10.5-ounce cans condensed cream of mushroom soup
- 1 pound cooked small shrimp
- 1 6-ounce can crabmeat, drained and flaked
- ⅓ cup milk
- ⅓ cup dry white wine
- ½ cup shredded sharp Cheddar cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a pot of lightly salted water, cook the lasagna noodles until al dente, approximately 8 to 10 minutes. Drain and rinse the noodles under cold water. Set aside.
- In a large skillet, melt the butter over medium heat. Sauté the minced onion until softened and fragrant. Once tender, remove the skillet from the heat and stir in the cottage cheese, cream cheese, beaten egg, dried basil, salt, and pepper. Mix well until the ingredients are fully combined. Set this mixture aside.
- In a separate large bowl, combine the cream of mushroom soup, cooked shrimp, crabmeat, milk, and dry white wine. Stir the ingredients together until the mixture is evenly blended. Set aside.
- Begin assembling the lasagna by laying three cooked lasagna noodles at the bottom of a 9×13-inch baking dish. Spread a third of the onion and cheese mixture over the noodles, followed by a third of the seafood and soup mixture. Repeat this layering process two more times, finishing with a top layer of Cheddar and Parmesan cheeses.
- Bake the lasagna in the preheated oven for approximately 45 minutes, or until the dish is heated through and bubbling.
