Seafood Medley Lasagne

Seafood Medley Lasagne


93 people made this

About this recipe: An excellent lasagne for the seafood lover. Lasagne sheets are layered with cheese, prawns, crab and mushrooms in a white wine cream sauce. Serve with a side salad and/or garlic bread, if desired.


Makes: 8 

  • 8 lasagne noodles
  • 30g butter
  • 160g chopped onion
  • 225g cream cheese, softened
  • 340g cottage cheese, creamed
  • 1 egg, beaten
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 (295g) tins condensed cream of mushroom soup
  • 75ml milk
  • 75ml dry white wine
  • 1 (170g) tin crab meat
  • 450g cooked small prawns
  • 4 tablespoons grated Parmesan cheese
  • 70g grated mature Cheddar cheese
  • 150g fresh sliced mushrooms

Prep:20min  ›  Cook:1hr15min  ›  Extra time:15min resting  ›  Ready in:1hr50min 

  1. Melt butter in a small frying pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, salt and pepper.
  2. In a medium bowl, combine soup, milk and wine. Stir in crab, prawns and mushrooms.
  3. Place 4 lasagne sheets in the bottom of a well oiled 20x30cm tin. Spread 1/2 cheese mixture over the top and spoon 1/2 soup mixture over cheese. Repeat layers.
  4. Bake, uncovered, at 180 C / Gas 4 for 45 minutes. Top with Cheddar and Parmesan cheeses. Brown lasagne under grill. Remove from oven and let stand 15 minutes before serving.

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Reviews (1)


I thought the sauce would end up too thin, so I replaced the wine & milk with cream. Made it very rich - and popular! - 20 Jul 2015

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