New this month
Get the Allrecipes magazine

Aunty Pasto's Seafood Lasagna

"This lasagna features a white sauce made with cream of mushroom soup, white wine, crab meat, and shrimp. A wonderful dish to serve guests either at a luncheon or for a dinner party. I have served this dish to so many of my friends, and they have all asked for the recipe."
Added to shopping list. Go to shopping list.

Ingredients

1 h 35 m servings 475 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
  2. Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
  3. In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
  4. Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
  5. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

Nutrition Facts


Per Serving: 475 calories; 25 g fat; 28.2 g carbohydrates; 33.1 g protein; 209 mg cholesterol; 1217 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 70
  1. 90 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

The resaon this recipe comes out too runny is that it calls for the mushrooms to be added raw. They release alot of water as they cook. I sauted them first before I added them. I also used d...

Most helpful critical review

This was a great tasting lasagna but was it runny! I recommend cooking and drying all seafoods and veggies used to prevent them from producing more water as the lasagna bakes. I added 2 eggs b...

Most helpful
Most positive
Least positive
Newest

The resaon this recipe comes out too runny is that it calls for the mushrooms to be added raw. They release alot of water as they cook. I sauted them first before I added them. I also used d...

I LOVED IT!!!!!!! I cooked it without using the white wine, because i'm under the age to buy it, but your recipe was terrific. The only thing I had against it was that the prep time was more t...

EXCELLENT TASTE...I used the uncooked lasagna noodles they have out now because everyone said it was on the soupy side and it helped a little, but I think I will use ricotta cheese next time and...

Mmmmmm..... We loved this recipe! A few changes I made: I used ricotta instead of cottage cheese (and I used 2c instead of 1 1/2); I took some other users' suggestions and used two eggs instea...

This was a great tasting lasagna but was it runny! I recommend cooking and drying all seafoods and veggies used to prevent them from producing more water as the lasagna bakes. I added 2 eggs b...

This is delicious! I am very organized in the kitchen and have cooked in restaurants for many years. This recipe states prep time is only 5 minutes. It certainly takes me longer than that from s...

It was absolutely fabulous. I did, however, make some adjustments after reading the comments from other users. I cooked more noodles (15 instead of 8) and layered five of each in three layers)...

I love this recipe; it is great for parties. You can easily leave out the butter and use low fat products. I used frozen shrimp and frozen scallops. Make sure they are thawed all the way! I have...

This is delicious. I changed it just a little bit, the whole family loved it. I used ricotta cheese instead of cottage cheese and used mozzerella instead of cheddar.