Mixed Seafood Lasagne

    Mixed Seafood Lasagne

    (75)
    3saves
    1hour30min


    72 people made this

    I just love this combination of pasta, crabmeat and prawns in cheese sauce. So delicious with a salad.

    Ingredients
    Serves: 8 

    • 9 sheets lasagne
    • 1 tablespoon butter
    • 1 cup minced onion
    • 250g cream cheese, softened
    • 1 1/2 cups cottage cheese
    • 1 egg, beaten
    • 2 teaspoons dried basil
    • 1/2 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 2 tins condensed cream of mushroom soup
    • 1/3 cup milk
    • 1/3 cup dry white wine
    • 200g tinned crabmeat, drained and flaked
    • 500g cooked baby prawns
    • 1/4 cup grated Parmesan cheese
    • 1/2 cup grated sharp Cheddar cheese

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

    1. Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 180 degrees C.
    2. In a frypan, cook onion in butter over medium heat until tender. Remove from heat and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
    3. In a medium bowl, mix together the soup, milk, wine, crabmeat, and prawns.
    4. Lay 3 cooked sheets lasagne on the bottom of a 20x30cm baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
    5. Bake in preheated oven for 45 minutes, or until heated through and bubbly.
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    Reviews and Ratings
    Global Ratings:
    (75)

    Reviews in English (75)

    by
    57

    We have never had seafood lasagna before and this was great! I did make some changes though. I used only 1/4 cup onion and added 2 cloves chopped garlic. I used a 15 oz.container of Sorrento ricotta instead of the cottage cheese. Slowly melted cream cheese in onion mix,then added ricotta and rest of things until heated through. I used fresh shrimp and 1/2 pound scallops that I cut in half. Fried in pan with some butter and garlic until shrimp turned pink. I used Bumble Bee lump crab(more expensive than regular) but it all broke up so I will use regular kind in can next time. I will also add more scallops. To sauce mix, we use skim milk, so I added 1/3c half n half and also added 3 T fresh grated parmesan cheese. Didn't use the wine. I used mozzarella instead of cheddar and used between layers and on topping with parmesan. I let stand 10 min. after taking out of oven before serving and it held up great, it wasn't runny at all. Very good! Thanks Rayna!  -  04 May 2003  (Review from Allrecipes USA and Canada)

    by
    45

    This dish was outstanding! I read the previous reviews that thought it was runny, so I used ricotta instead of cottage cheese, and it was not runny at all!! Also, I thought chedder might be too sharp, so I used a mixute of shredded mozzarella and parmesan cheeses (you can buy the mixture in a bag). They melted perfectly over the top! It turned out absolutely fabulous!!! I fact, I have been asked to make it every night (and I just may)!!  -  24 Nov 2002  (Review from Allrecipes USA and Canada)

    by
    33

    I used 1/2 lb of shrimp and 1/2 lb of scallops and fresh crabmeat. I also used ricotta instead of cottage cheese - it was fantastic!  -  09 Oct 2001  (Review from Allrecipes USA and Canada)

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