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Seafood Lasagna II

SUBMITTED BY: Rayna Jordan

"I improved on a friends recipe...now it is the best I ever cooked or tasted!"
RECIPE RATING:
The reviewer gave this recipe 49 stars. This recipe average a 4.2 star rating.
Read Reviews (42)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2003 by CORALOVR
This dish was outstanding! I read the previous reviews that thought it was runny, so I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2003 by LTIBBALS
I used 1/2 lb of shrimp and 1/2 lb of scallops and fresh crabmeat. I also used ricotta instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2003 by KRISTLE
This is really good - my family requests it often. The only drawback is that it is a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2003 by JBABYAK
I added scallops and chopped flounder to mine. This is now one of my favorite dishes! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2007 by TRAILINDAWG
This is the recipe that I grew up on and we still make it today for special occasions and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2006 by jwallacemiller
This is very good and easy to make. I made some changes. We dislike scallops, so I omitted... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by TEDDI67
I found this to be very rich. It needs something more to it. I was disappointed. My husband... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by NAC813
A little goopey at first, but firmed up as it sat a bit. Guess what? Even better from the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2006 by ONEOF3HOBBIES