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Best Seafood Lasagna

 A tasty variation of one of our most popular recipes….. and it freezes beautifully

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Ingredients
  1. 8 lasagna noodles 8
  2. 2 TBSP butter 25 mL
  3. 1 cup chopped onion 250 mL
  4. 1 package (8 oz/250 g) cream cheese softened
  5. 11⁄2 cups Ricotta cheese 375 mL
  6. 1 egg, beaten 1
  7. 2 TSP basil 10 mL
  8. 1⁄2 TSP salt 2 mL
  9. 1⁄8 TSP pepper 0.5 mL
  10. 2 cans (each 10 OZ/284 mL) 2cream of mushroom soup
  11. 1⁄3 cup dry white wine OR dry vermouth 75 mL
  12. 5 OZ crabmeat 150 g
  13. 1 lb SHRIMP, deveined and cooked 500 g
  14. 1⁄4 CUP grated Parmesan cheese 50 mL
  15. 1⁄2 cup shredded, sharp (old) Cheddar cheese 125 mL
Instructions
  1. Cook noodles. Place 4 noodles in a 13- x 9-inch (3 L) baking dish. cook onion in butter. Add cheeses, egg, basil, salt and pepper. Spread half the cheese mixture over noodles. combine soup and wine. Stir in crab and shrimp and spread half over cheese layer. Repeat all layers. Sprinkle with Parmesan and Cheddar.
  2. Bake, uncovered, at 350°F (180°C) for45 minutes. Let stand 15 minutes before serving.Freezes well.
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Join the discussion 5 Comments

  • Erica Dabrowski says:

    Is it better to freeze this lasagna before it is cooked?

  • Joy Wright says:

    Can you use oven ready lasagna noodles in this recipe?

    • Best of Bridge Editors says:

      Hi Joy, yes, you can use oven ready noodles. You can cook the pasta, noting that this pasta will cook faster than regular lasagne, then proceed as directed in the recipe. If you are wanting to layer the dry noodles in the dish, then add about 3/4 cup water or broth to the canned soup and wine mixture and proceed with the recipe.

  • Pamela says:

    I am not sure what happened but I have made lasagna for 40 years and I will say this has to be the worst ever

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