Seafood Lasagna II

SUBMITTED BY: Rayna Jordan

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

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

9 lasagna noodles
1 tablespoon butter
1 cup minced onion
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese
1 egg, beaten
2 teaspoons dried basil leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 (6 ounce) can crabmeat, drained and flaked
1 pound cooked small shrimp
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese

READ REVIEWS (40)

DIRECTIONS

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).
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.
In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
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.
Bake in preheated oven for 45 minutes, or until heated through and bubbly.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 15, 2003 by awesome in tummy

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!

10 users found this review helpful

Reviewed on Jun. 6, 2003 by CORALOVR

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)!!

8 users found this review helpful