Crab and Flounder Lasagne
Crab and Flounder Lasagne
Flounder is my fish of choice in this delicious seafood lasagne but other white fish will work. Try it with a fresh spinach salad.
Ingredients
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
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- Cook the lasagne in a large pot of boiling salted water until al dente. Drain.
- Saute onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg and sauteed onion. Set aside.
- Combine the mushroom soup, milk and garlic. Stir in the white wine, scallops, flounder fillets and prawns. Set aside.
- 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.
- 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 and Ratings
Global Ratings:
(54)
Reviews in English (39)
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)
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