Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Lasagne with a twist. White sauce and seafood makes for a great combination.

Ingredients Nutrition


  1. Make roux with butter, garlic, flour, and salt. When bubbly remove from heat. Stir in milk and broth. Heat this until boiling. Continue to cook, while stirring constantly, for one minute or until thickened. Add onion, basil, and mozzarella. Cook over very low heat until cheese is melted.
  2. Spread 1 1/2 cups of this mixture on bottom of 9X13 inch pan.
  3. Top with 3 or 4 UNcooked lasagne noodles. Spread cottage cheese over this. Repeat with another quarter of the sauce and 3 or 4 more noodles. Top this with crab and shrimp and another quarter of the sauce. Add 3 or 4 more noodles and top with remaining sauce.
  4. Sprinkle parmesan on top.
  5. Bake uncovered at 350 degrees for 35-40 minutes.
  6. Let stand 15 minutes before cutting.


Most Helpful

I love the seafood twist and the fact that the seafood comes out of cans! How cool is that?! Because of that, this is like a pantry-ready lasagne for me when company calls or I'm in the mood for it. The combination of the 4+ cups of liquid made the uncooked noodles going in to the baking come out my favorite al dente texture. I admit that I rinsed and drained the shrimp, and I drained the crab. I also served with a lemon wedge -- a squeeze of lemon really puts this dish over the top! :) Thanks, Vicki! Made for Aussie New Zealand Recipe Swap #21.

mersaydees October 29, 2008

I used homemade chicken stock and fresh shrimp with the canned crab meat and fresh chopped basil.
Easily the best I have had.
Many thanks for posting this. It is a keeper. I will post a photo next time I make it.

Just made this again. Just as good and worth every one of the five stars.

Hal Taylor August 14, 2011

Excited to try this recipe, I made it just as the recipe called for minus the canned seafood. I live on the Gulf of Mexico so I was able to readily get the crab and shrimp fresh. I was looking for something that rivaled an Italian dish I had a few years ago at an upscale restaurant here that has since shut down. This dish was passable as an "ok" homemade lasagna, but I was not impressed. It seems like it is missing some sort of richness to it, possibly a touch of sherry. There was also no pepper in this recipe as well which I found odd. I'll keep looking for my rich seafood lasagna, but if you are looking for something fairly quick and pretty easy to throw together, this would suffice.

dixie67stang June 11, 2013

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