Easy Seafood Lasagna Recipe
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Easy Seafood Lasagna Recipe

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Everyone seems to enjoy this dish. I like to prepare it the day before and refrigerate it overnight. Just take it out of the fridge 30 minutes before popping it in the oven. —Viola Walmer, Tequesta, Florida
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES: 12 servings


  • 3/4 cup chopped onion
  • 2 tablespoons butter
  • 1 package (8 ounces) cream cheese, cubed
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1 egg, lightly beaten
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup white wine or chicken broth
  • 1/2 cup milk
  • 2 packages (8 ounces each) imitation crabmeat, flaked
  • 1 can (6 ounces) small shrimp, rinsed and drained
  • 9 lasagna noodles, cooked and drained
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup shredded Monterey Jack cheese

Nutritional Facts

1 piece: 314 calories, 16g fat (10g saturated fat), 96mg cholesterol, 1132mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 17g protein.


  1. In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in the cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a large bowl, combine the soups, wine or broth, milk, crab and shrimp.
  2. Arrange three noodles in a greased 13-in. x 9-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese.
  3. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving. Yield: 12 servings.
Originally published as Seafood Lasagna in Casserole Cookbook , p113

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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carlyhol User ID: 7087888 128615
Reviewed Jan. 28, 2013

"This lasagna was good! I doubled the amount of lasagna noodles that I used because I like pasta (I do that with all lasagna recipes) and used a chardonay for the white wine. I loved the taste that the wine added but if I were making this recipe for kids, I would recommend using half wine and half chicken broth to tone it down a bit. My husband really enjoyed it which was a surprise since seafood isn't always his favorite. I seperated mine into a couple dishes so that I could freeze some for later; hopefully that will reheat well. I will definitely make this again although I would not hesitate to use ricotta cheese instead of cottage cheese to see how that tastes."

LindaMartin User ID: 3408210 133732
Reviewed Oct. 26, 2009

"This recipe is to die for! I have made it twice now and family and friends loved it too! The second time I made it, I added a small frozen package of lobster meat and scallops along with the shrimp and crab meat and it was even more delicous!"

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