Crab and Flounder Lasagne

    Crab and Flounder Lasagne

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    52 people made this

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

    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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