Seafood Medley Lasagne

    Seafood Medley Lasagne

    Recipe photo: Seafood Medley Lasagne
    1

    Seafood Medley Lasagne

    (91)
    1hr50min


    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.

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (91)

    Reviews in English (70)

    RodGlen
    by
    0

    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

    by
    50

    The resaon this recipe comes out too runny is that it calls for the mushrooms to be added raw. They release alot of water as they cook. I sauted them first before I added them. I also used diced green onion and red pepper for flavor and color. I replaced the cream of mushroom soup with Cream of Shrimp soup. Not all grocery stored carry it but you can find it. It gives the lasagna more of a seafood taste. If you have a small family this recipe is easy to cut in half. Delicious!!!!! Leslie  -  22 Mar 2003  (Review from Allrecipes US | Canada)

    by
    29

    I LOVED IT!!!!!!! I cooked it without using the white wine, because i'm under the age to buy it, but your recipe was terrific. The only thing I had against it was that the prep time was more than planned... and the sauce was a little watery. But I refrigerated the lasagna over night, and the next day, I heated it up, it was GREAT!!!!!! I guess because it was refridgerated the sauce thickened, and it was GREAT!!!!!!!!!!!!!!!!!!!!  -  27 Apr 2002  (Review from Allrecipes US | Canada)

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