Seafood Lasagna

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 12
  • About This Recipe

    “Mmmm…creamy seafood lasagna with a rich white sauce. I sometimes add broccoli just to give some color (and sneak in those “Five A Day”). I think spinach or zucchini would also be a wonderful addition. YUMMY!!”

    Ingredients

  • 1/2 cup margarine or 1/2 cupbutter
  • 3clovesgarlic, minced
  • 1/2 cupflour
  • 1/4-1/2 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 2cupsmilk
  • 2cupschicken broth
  • 2cupsshredded mozzarella cheese
  • 1/2 cupsliced scallions or 1/2 cupregular onion
  • 1/2 teaspoondried basil
  • 1/2 teaspoondried oregano
  • 8ouncesuncooked lasagna noodles( 9-10 noodles)
  • 1cupcream-style cottage cheese
  • 1 (7 1/2 ounce) cans crabmeat, drained
  • 1 (4 1/2 ounce) cans baby shrimp, drained
  • 1/2 cupgrated parmesan cheese
  • Directions

  • Heat margarine in 3-quart saucepan over low heat until melted; add garlic.
  • Stir in flour, salt, and pepper; cook, stirring constantly until bubbly.
  • Stir in milk and broth and heat to boiling, stirring constantly, 1 minute.
  • Stir in mozzarella, onions, basil, and oregano.
  • Cook over low heat, stirring constantly, until cheese is melted.
  • Spread 1/4 of the cheese sauce (about 1 c.) in 13×9-inch baking dish.
  • Top with 3 or 4 uncooked noodles.
  • Spread cottage cheese over noodles.
  • Repeat with 1/4 of cheese sauce, then 3 or 4 noodles.
  • Top with crabmeat, shrimp, 1/4 of cheese sauce, remaining noodles and cheese sauce.
  • Sprinkle with parmesan cheese.
  • Bake, uncovered, in 350 degree oven until noodles are done, 35-40 minutes.
  • Let stand 10 minutes before serving.
  • Reviews

  • “Very good!Will add spinach and mushrooms next time.”

  • “This is heaven in a dish!I used half cottage cheese and half ricotta, adding an egg, salt and freshly ground pepper, and parsley, then mixed together in my blender and poured in layers between the noodles.When baked it firmed up and was a delicious layer in with the seafood layers and cream sauce.We all LOVED this and it is now on my list to be made again for my niece’s graduation party!Thanks Manda for this one!”

  • “This was the best thing I think I’ve ever cooked!I added finely diced carrots and broccoli, and put seafood and veggies in each layer, not just the top one … The lasagna was smooth and creamy and kept it’s shape well.It was pretty easy to make too … my guests LOVED it!”

  • “The sauce was good, just thought it needed something else, maybe some spinach as another reviewer suggested. Also, I didn’t care for the canned crab in this. Thanks for posting:)”

  • “It seems overwhelming seeing all of the ingredients, but it is actually a very simple recipe and quite quick for a lasagna.It was very delicious as well!”

  • “This recipe has an uncanny resemblence to the one on the campbells website… canned shrimp are easily replaced with frozen if thawed and fried with garlic and olive oil… I also used scallops and zucchini.”

  • “Really rich & yummy. Simple to put together too. I added zucchini & pumpkin cut into medium dice, as well as some frozen broccoli. I think it needs the veggies to cut the richness!”

  • “This was very good!I cut up some bassa fillets and large prawns, zuchhini and broccoli.I was very happy with the way this set.Thanks for sharing.”

  • “Holy Mother Of Goodness!This has got to be the best recipe I’ve ever made.I’m not kidding when I say (with pride) that this lasagna had me licking my plate.I love that you don’t have to precook the pasta, and the sauce in this dish is just perfect for the seafood.Believe me when I say, this will be had again and again in our house.Thank you so much for sharing your recipe, it was fabulous :)”

  • “This was a great quick and easy recipe to make.I added some diced carrots and broccoli to the cheese sauce though.I think it needed it for a little colour and taste variety.My husband and I really enjoyed it!Thanks!”

  • “This was a delicious recipe and wonderful to serve to guests, everyone loved it!”

  • “I cooked it for valentine day and my family loved it.It was excellent.Thank you for the recipe.”

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