Prep 20 mins
Cook 40 mins
This is the best and most economical way to serve seafood to a crowd. It's creamy and delicious and great for potlucks. You can substitute other firm seafood (crab delites, scallops, firm fish such as tilapia or cod) as long as you leave the amounts roughly the same. All you need to serve with it is a great green salad and garlic toast.
- 12 lasagna noodles
- 1 large onion, chopped
- 2 tablespoons butter
- 1 (8 ounce) package cream cheese, softened
- 1 1⁄2 cups small curd cottage cheese
- 1 beaten egg
- 2 teaspoons dried basil
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup
- 1⁄3 cup milk
- 1⁄2 cup dry white wine
- 1 lb frozen shelled shrimp, cooked first and halved
- 1 (7 1/2 ounce) can crabmeat, drained, flaked, cartilage removed
- 1⁄4 cup grated parmesan cheese
- 1⁄2 cup shredded American cheese
- Cook lasagna noodles until not quite al dente, drain. Arrange 4 of the noodles to cover bottom of greased 13x9 inch baking dish.
- Cook onion in butter til tender but not brown, blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper, spread 1/3 atop noodles.
- Combine soup, milk and wine. Stirr in shrimp and crab; spread 1/3 over cottage cheese layer. Repeat layers of noodles, cheese mixture, and seafood mixture. Sprinkle with parmesan cheese. Bake, uncovered at 350 for 35 minutes. Top with shredded american cheese. Bake just until cheese melts, 2-3 minutes or so. Let stand 15 minutes before serving.
This is good...but WOW, it makes a lot of sauce (the seafood mixture). I could have easily created four layers, but stuck with three (only because I ran out of noodles). I subbed ricotta cheese for the cottage cheese. If I make again, I will probably use only one can of cream of mushroom soup instead of two.