Crab and Flounder Lasagne

    1 hour 30 minutes

    Flounder is my fish of choice in this delicious seafood lasagne but other white fish will work. Try it with a fresh spinach salad.

    52 people made this

    Serves: 6 

    • 500g lasagne sheets
    • 1 onion, chopped
    • 2 tablespoons butter
    • 350g cottage cheese
    • 250g cream cheese
    • 2 teaspoons dried basil
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1 egg
    • 2 tins condensed cream of mushroom soup
    • 1/3 cup milk
    • 1 clove garlic, minced
    • 1/2 cup white wine
    • 250g scallops
    • 250g flounder fillets (or other white fish)
    • 250g prawns, peeled and deveined
    • 2 tablespoons grated mozzarella cheese
    • 2 tablespoons grated Parmesan cheese

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Cook the lasagne in a large pot of boiling salted water until al dente. Drain.
    2. Saute onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg and sauteed onion. Set aside.
    3. Combine the mushroom soup, milk and garlic. Stir in the white wine, scallops, flounder fillets and prawns. Set aside.
    4. Assemble ingredients in a greased lasagne pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. Place mozzarella cheese and Parmesan on the top.
    5. Bake at 180 degrees C for 45 to 60 minutes. Remove from oven, and allow to stand for 10 minutes.

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    Reviews in English (41)


    I made quite a few changes and this was delicious! Used Ricotta instead of cottage cheese, Added 1/2 cup of shredded mozzarella to each layer, substituted equal amount of bread dipping spices for basil. Substituted 1 can of cream of shrimp soup for 1 of the cans of cream of mushroom. ***Also a big tip is to make sure your seafood is dry, especially scallops. I rinse all my seafood and put it in a plastic strainer over a larger bowl, covered in fridge for a few hours. Wet scallops will water down a dish like this! Make sure scallops are dry-packed. I also added a lot more parmesan cheese. Will make again!  -  14 Jan 2006  (Review from Allrecipes USA and Canada)


    This may have been the best dish I've ever prepared. Following the advice of others, I cut down on the milk & wine and I used ricotta cheese. I also used tilapia instead of flounder. It was absolutely delicious, and I'm not even a big seafood fan. The only problem I had was the top layer of lasagna was crispy and the cheese was too well done. Next time, I'll end with the seafood layer and add the cheese a half hour before the lasagna is done. Thank you so much, Karena.  -  13 Oct 2003  (Review from Allrecipes USA and Canada)


    I really liked this recipe. Had to change up a couple of things though - didn't have scallops so i just added extra shrimp. Used white zinfandel wine and Ricotta cheese as others suggested. A couple of things that may help clarify this a bit. Cut your flounder into bite size pieces, microwave your cream cheese for a few seconds to soften so it will stir in easily with the ricotta (you don't need a mixer for this recipe). I also used the no-cook lasagna noodles - that was a big time saver.(if you use no-cook noodles make sure they have sauce on top of them while cooking or they won't soften up. Prep took me about 25 mins, but remember I didn't have to cook my noodles. If your shrimp is already cooked and peeled, you probably can cut prep time down to 15 mins. It's good and may encourage non fish-eaters!!  -  24 Nov 2004  (Review from Allrecipes USA and Canada)