Description
A creamy, indulgent twist on classic lasagna featuring tender shrimp and crab, layered with pasta and rich cheese, baked to perfection.
Ingredients
- Uncooked lasagna noodles
- Butter
- Minced onion
- Cream cheese
- Cottage cheese
- Egg
- Dried basil
- Salt
- Black pepper
- Condensed cream of mushroom soup
- Cooked small shrimp
- Crab meat
- Milk
- Dry white wine
- Shredded sharp Cheddar cheese
- Grated Parmesan cheese
Instructions
- Preheat the oven to 350 °F (175 °C).
- Boil noodles in lightly salted water until al dente, about 8–10 minutes, then drain and rinse.
- Melt butter in a skillet, sauté onion until tender, then mix in cottage cheese, cream cheese, egg, basil, salt, and pepper.
- In a bowl, combine soup, shrimp, crab, milk, and wine.
- In a 9×13‑inch baking dish, layer three noodles, a third of the onion mixture, and a third of the soup mix; repeat twice.
- Top with Cheddar and Parmesan.
- Bake uncovered for about 45 minutes, until bubbly and golden.
Notes
- Swap crab with lobster or scallops for extra decadence.
- Add sautéed spinach or mushrooms for a veggie boost.
- Use Alfredo sauce instead of cream of mushroom soup for a cheesier flavor profile.
- Store leftovers in an airtight container for up to 3–5 days in the fridge or freeze for up to 3 months.
- To reheat, thaw overnight and bake at 350°F for 20–30 minutes (covered), then uncover for 5–10 minutes to crisp the top.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
