Rating: 4.23 stars
78 Ratings
  • 5 star values: 48
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 4

I improved on a friends recipe...now it is the best I ever cooked or tasted!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 350 degrees F (175 degrees C).

    Advertisement
  • In a skillet, 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.

  • In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.

  • Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch 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.

  • Bake in preheated oven for 45 minutes, or until heated through and bubbly.

Nutrition Facts

471 calories; protein 33g; carbohydrates 29.9g; fat 23.5g; cholesterol 205.6mg; sodium 1205.5mg. Full Nutrition
Advertisement

Reviews (62)

Most helpful positive review

Rating: 5 stars
12/15/2003
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! Read More
(58)

Most helpful critical review

Rating: 1 stars
03/22/2010
This was completely awful. The only thing I've tried from allrecipes.com that I did not like. It was very rich and the flavor was all wrong. Read More
(9)
78 Ratings
  • 5 star values: 48
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
12/15/2003
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! Read More
(58)
Rating: 5 stars
06/06/2003
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)!! Read More
(47)
Rating: 5 stars
03/07/2003
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! Read More
(33)
Advertisement
Rating: 5 stars
09/17/2008
I basically took the basics and prior to making it I read the reviews and pulled the best recommendations together. Instead of cottage cheese I used ricotta. I added two cloves of garlic to the onion mixture. I used 1-1/2 cans of cream of mushroom "low sodium" and 1/2 can of cream of chicken and omitted the salt altogether. Added 1-1/2 eggs. My lasagna was neither too salty or too liquidy it was perfect. Added a little mozzerella on top in addition to the other cheeses and used 1 lb of Maryland jumbo lump crab meat no substitutes and 1/2 lb of scallops. Perfect!!!! Read More
(23)
Rating: 5 stars
03/19/2003
This is really good - my family requests it often. The only drawback is that it is a little runny - I am not sure how to firm it up. I have added extra noodles and an extra egg which helped a little bit. Read More
(16)
Rating: 5 stars
06/01/2010
Delicious! Went to AR recipe request for a seafood dish I could take to a upcale potluck. I was sent this recipe. It was a big hit. Made a few changes: used medium shrimp coarsely chopped ( pat dry between paper towels) ricotta instead of cottage cheese and no boil lasagna noodles. It is easy to spread the cream cheese mixture onto the no boil noodles (4 per layer). I topped the last layer of seafood mixture with a layer of noodles covered the noodles with mozarella and parmesan cheese. Sprinkled a tiny bit offinely minced fresh basil on top for color. I assembled this in the morning and baked it several hours later. It set up well not soupy at all. This is a keeper! Thanks. Read More
(14)
Advertisement
Rating: 5 stars
01/25/2003
I added scallops and chopped flounder to mine. This is now one of my favorite dishes! Read More
(10)
Rating: 5 stars
01/18/2003
A little goopey at first but firmed up as it sat a bit. Guess what? Even better from the microwave for lunch the next day! Read More
(9)
Rating: 5 stars
11/07/2006
This is very good and easy to make. I made some changes. We dislike scallops so I omitted those and used baby shrimp crab meat and canned whole baby clams (one can drained). I added fresh thyme and highly recommend it. I substituted ricotta for cottage cheese (personal tastes) and it was great. I also used grated provolone instead of cheddar. And I used oven ready lasagna noodles which worked fine. Leftovers are very tasty. Thanks for the recipe! Read More
(9)
Rating: 1 stars
03/22/2010
This was completely awful. The only thing I've tried from allrecipes.com that I did not like. It was very rich and the flavor was all wrong. Read More
(9)