Seafood Lasagne

    Seafood Lasagne

    Recipe Picture:Seafood Lasagne
    1

    Seafood Lasagne

    (91)
    1hour25min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (91)

    Reviews in English (70)

    by
    50

    The resaon this recipe comes out too runny is that it calls for the mushrooms to be added raw. They release alot of water as they cook. I sauted them first before I added them. I also used diced green onion and red pepper for flavor and color. I replaced the cream of mushroom soup with Cream of Shrimp soup. Not all grocery stored carry it but you can find it. It gives the lasagna more of a seafood taste. If you have a small family this recipe is easy to cut in half. Delicious!!!!! Leslie  -  22 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    29

    I LOVED IT!!!!!!! I cooked it without using the white wine, because i'm under the age to buy it, but your recipe was terrific. The only thing I had against it was that the prep time was more than planned... and the sauce was a little watery. But I refrigerated the lasagna over night, and the next day, I heated it up, it was GREAT!!!!!! I guess because it was refridgerated the sauce thickened, and it was GREAT!!!!!!!!!!!!!!!!!!!!  -  27 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    28

    EXCELLENT TASTE...I used the uncooked lasagna noodles they have out now because everyone said it was on the soupy side and it helped a little, but I think I will use ricotta cheese next time and add an additional layer of noodles on it.. they will probably help, also an additional egg will bind it up more.. but the taste was out of this world..and will definately make it again...  -  16 Feb 2002  (Review from Allrecipes USA and Canada)

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