Seafood medley lasagne

    1 hour 50 min

    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.

    94 people made this

    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 & ratings
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    Reviews in English (71)


    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


    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)


    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)