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Easy Seafood Lasagna

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


  • 3/4 cup chopped onion
  • 2 tablespoons butter
  • 1 package (8 ounces) cream cheese, cubed
  • 1-1/2 cups Daisy 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


  • 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.
  • Arrange 3 noodles in a greased 13x9-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.
  • 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.
Nutrition Facts
1 piece: 314 calories, 16g fat (10g saturated fat), 96mg cholesterol, 1132mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 17g protein.

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  • carlyhol
    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
    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!