Seafood Lasagna II Recipe -
Seafood Lasagna II Recipe
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Seafood Lasagna II

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2003

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 ricotta instead of the cottage cheese. Slowly melted cream cheese in onion mix,then added ricotta and rest of things until heated through. I used fresh shrimp and 1/2 pound scallops that I cut in half. Fried in pan with some butter and garlic until shrimp turned pink. I used Bumble Bee lump crab(more expensive than regular) but it all broke up so I will use regular kind in can next time. I will also add more scallops. To sauce mix, we use skim milk, so I added 1/3c half n half and also added 3 T fresh grated parmesan cheese. Didn't use the wine. I used mozzarella instead of cheddar and used between layers and on topping with parmesan. I let stand 10 min. after taking out of oven before serving and it held up great, it wasn't runny at all. Very good! Thanks Rayna!

Most Helpful Critical Review
Mar 22, 2010

This was completely awful. The only thing I've tried from that I did not like. It was very rich and the flavor was all wrong.

Jun 06, 2003

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 too sharp, so I used a mixute of shredded mozzarella and parmesan cheeses (you can buy the mixture in a bag). They melted perfectly over the top! It turned out absolutely fabulous!!! I fact, I have been asked to make it every night (and I just may)!!

Mar 07, 2003

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!

Sep 17, 2008

I basically took the basics and prior to making it I read the reviews and pulled the best recommendations together. Instead of cottage cheese I used ricotta. I added two cloves of garlic to the onion mixture. I used 1-1/2 cans of cream of mushroom,"low sodium" and 1/2 can of cream of chicken and omitted the salt altogether. Added 1-1/2 eggs. My lasagna was neither too salty or too liquidy, it was perfect. Added a little mozzerella on top in addition to the other cheeses and used 1 lb of Maryland jumbo lump crab meat, no substitutes, and 1/2 lb of scallops. Perfect!!!!

Mar 19, 2003

This is really good - my family requests it often. The only drawback is that it is a little runny - I am not sure how to firm it up. I have added extra noodles and an extra egg which helped a little bit.

Jun 01, 2010

Delicious! Went to AR recipe request for a seafood dish I could take to a upcale potluck. I was sent this recipe. It was a big hit. Made a few changes: used medium shrimp coarsely chopped ( pat dry between paper towels), ricotta instead of cottage cheese and no boil lasagna noodles. It is easy to spread the cream cheese mixture onto the no boil noodles (4 per layer). I topped the last layer of seafood mixture with a layer of noodles, covered the noodles with mozarella and parmesan cheese. Sprinkled a tiny bit offinely minced fresh basil on top for color. I assembled this in the morning and baked it several hours later. It set up well, not soupy at all. This is a keeper! Thanks.

Jan 25, 2003

I added scallops and chopped flounder to mine. This is now one of my favorite dishes!


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  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 206 mg
  • 69%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 1205 mg
  • 48%

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

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