Seafood Lasagna Shrimp Crab (Printable Version)
Layers of pasta, shrimp, crab, and creamy cheeses create a rich, savory dish ideal for family meals or celebrations.
# Ingredients:
→ Pasta
01 -
9 uncooked lasagna noodles
→ Vegetables and Aromatics
02 -
1 cup minced onion
03 -
1 tablespoon unsalted butter
→ Cheeses and Dairy
04 -
370 g (1½ cups) cottage cheese
05 -
225 g (8-ounce) softened cream cheese
06 -
1 large egg, beaten
07 -
120 ml (⅓ cup) milk
08 -
120 ml (⅓ cup) dry white wine
09 -
60 ml (½ cup) shredded sharp Cheddar cheese
10 -
30 ml (¼ cup) grated Parmesan cheese
→ Seafood
11 -
450 g (1 pound) cooked small shrimp
12 -
170 g (6-ounce) canned crabmeat, drained and flaked
→ Seasonings and Sauces
13 -
2 teaspoons dried basil leaves
14 -
½ teaspoon salt
15 -
⅛ teaspoon freshly ground black pepper
16 -
2 cans (each 298 g / 10.5-ounce) condensed cream of mushroom soup
# Steps:
01 -
Preheat the oven to 175°C. Cook lasagna noodles in boiling salted water until al dente, about 8–10 minutes. Drain and rinse under cold water; set aside.
02 -
Melt butter in a large skillet over medium heat. Add minced onion and cook, stirring frequently, until tender, approximately 5 minutes. Remove from heat.
03 -
Stir cottage cheese, softened cream cheese, beaten egg, dried basil, salt, and ground black pepper into the skillet with the cooked onions until fully combined. Set aside.
04 -
In a large bowl, mix condensed cream of mushroom soup, cooked shrimp, drained crabmeat, milk, and white wine until well blended. Set aside.
05 -
Place three lasagna noodles in the bottom of a 23x33 cm (9x13 inch) baking dish. Layer one-third of the cheese mixture evenly over noodles, then one-third of the seafood sauce. Repeat two more times, finishing with sauce.
06 -
Sprinkle shredded Cheddar and grated Parmesan evenly over the top layer.
07 -
Bake in the preheated oven for approximately 45 minutes until heated through and bubbly, with golden cheese on top. Allow to rest for 10 minutes before slicing and serving.
# Notes:
01 -
For enhanced flavor, add a splash of lemon juice to the seafood mixture. Ricotta cheese can substitute cottage cheese for a smoother texture. Chopped spinach or bell peppers may be layered for color and nutrition.
02 -
Store leftovers covered in the refrigerator for up to three days. Reheat covered at 175°C until warmed through.