Aunty Pasto's Seafood Lasagna Recipe - Allrecipes.com
Aunty Pasto's Seafood Lasagna Recipe
  • READY IN ABOUT hrs

Aunty Pasto's Seafood Lasagna

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 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

 
Most Helpful Critical Review
Nov 15, 2006

This was a great tasting lasagna but was it runny! I recommend cooking and drying all seafoods and veggies used to prevent them from producing more water as the lasagna bakes. I added 2 eggs but was still runny. Perhaps I would also cut down on the canned soup by 1/2 cup and increase the cheese mixture by 1 cup. It was my first time to make lasagna and it looked like goulash but the taste alone was 5 stars.

 

89 Ratings

Feb 04, 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!!!!!!!!!!!!!!!!!!!!

 
Feb 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...

 
Aug 08, 2003

Mmmmmm..... We loved this recipe! A few changes I made: I used ricotta instead of cottage cheese (and I used 2c instead of 1 1/2); I took some other users' suggestions and used two eggs instead of one, and the oven-ready noodles. This eliminated the problem of runny sauce. It turned out perfectly! YUM!!!!

 
Feb 04, 2004

This is delicious! I am very organized in the kitchen and have cooked in restaurants for many years. This recipe states prep time is only 5 minutes. It certainly takes me longer than that from start to finish. I assume the 5 is a typo. It certainly is tasty though and even my "picky" hubby loves it. Since my children are grown I only cook for two. This recipe makes enough for 6-8 meals so I freeze leftovers. It freezes beautifully and is just as good when thrown in the microwave. I work fulltime (11 hour days) and don't want to do too much in the kitchen so make this on my days off. Superb! I make it often.

 
Jan 04, 2006

It was absolutely fabulous. I did, however, make some adjustments after reading the comments from other users. I cooked more noodles (15 instead of 8) and layered five of each in three layers). I used ricotta cheese instead of cottage and the flavor was delightful. Next time I might try cottage and put it through the blender to obtain the same consistenty as the ricotta was quite expensive in comparison. I used shrimp, scallops and imitation crab (flaked pollock) and increased the number of eggs to "2" to better hold the cheese mixture together. I omitted to wine and used a very sparse amount of milk. I would definately recommend baking this the night before and re-heating. I failed to do this and kicked myself the next day when I heated up leftovers. Definately a 5 star recipe!!! YUM YUM!!

 
Jan 18, 2003

I love this recipe; it is great for parties. You can easily leave out the butter and use low fat products. I used frozen shrimp and frozen scallops. Make sure they are thawed all the way! I have cut out the milk before and then the recipe was too dry. Go figure. Still a great recipe.

 

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Nutrition

  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 213 mg
  • 71%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 33.1 g
  • 66%
  • Sodium
  • 1217 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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