Seafood Lasagne

    Seafood Lasagne


    90 people made this

    This lasagne only uses the white sauce but what a white sauce. It contains prawns, crab meat, cream cheese, cottage cheese, white wine and mushroom soup.

    Serves: 8 

    • 8 lasagne sheets
    • 2 tablespoons butter
    • 1 cup diced onion
    • 250g cream cheese, softened
    • 1 1/2 cups cottage cheese, creamed
    • 1 egg, whisked
    • 2 teaspoons dried basil
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper, to taste
    • 2 (400g) tins condensed cream of mushroom soup
    • 1/3 cup (75ml) milk
    • 1/3 cup (75ml) dry white wine
    • 1 (18gg) tin crabmeat
    • 500g cooked salad prawns
    • 2 cups fresh sliced mushrooms
    • 1/4 cup grated Parmesan cheese
    • 1/2 cup grated sharp Cheddar cheese

    Preparation:10min  ›  Cook:1hour15min  ›  Ready in:1hour25min 

    1. Cook lasagne sheets in a large saucepan of boiling salted water until done. Rinse and drain noodles. Set aside.
    2. Melt butter or margarine in a small saute pan over medium heat. Add onion then cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, salt and pepper.
    3. In a medium bowl combine soup, milk and wine. Stir in crab, prawns and mushrooms.
    4. Place 4 lasagne sheets in the bottom of a well oiled baking dish. Spread 1/2 cheese mixture over the noodles and spoon 1/2 soup mixture over cheese. Repeat layers.
    5. Bake uncovered at 180 degrees C for 45 minutes.
    6. Top with sharp cheese and parmesan cheese. Brown lasagne under grill. Remove from oven and let stand 15 minutes before serving.

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