The white sauce for this lasagna is made from cream of mushroom soup, white wine, crab, and shrimp. A lovely meal to serve guests at a dinner party or luncheon. Many of my friends have requested the recipe after I’ve served them this dish.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 lasagna noodles
- 2 tablespoons butter
- 1 cup chopped onion
- 1 (8 ounce) package cream cheese, softened
- 1 ½ cups cottage cheese, creamed
- 1 egg, beaten
- 2 teaspoons dried basil
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- ⅓ cup milk
- ⅓ cup dry white wine
- 1 (6 ounce) can crabmeat
- 1 pound cooked salad shrimp
- ¼ cup grated Parmesan cheese
- ½ cup shredded sharp Cheddar cheese
- 2 cups fresh sliced mushrooms
Instructions
- Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
- Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
- In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
- Place 4 noodles in the bottom of a well oiled 9×13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 209 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 13 g |
| Sodium | 1217 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This dish is delicious! I used the suggestion of a second egg, and pre cooked the mushrooms to release the water but it was still runny. I am having leftovers today and it has firmed right up. Next time I will cook it the day before, then reheat and broil with the cheese.
It came out really good. I used someone’s recommendation of cream of shrimp instead of cream of mushroom and I sprinkled parsley on top. I didn’t have grated Parmesan cheese so I used shredded. Really awesome recipe.
My first attempt I was not very impressed & I SO wanted it to be delicious!! I only used 1 can of soup & subbed chic broth for white wine, and it was still more runny than I like my lasagna. I am going to try it again & maybe add some veggies like spinach or broccoli for some color & maybe use oven ready noodles to help soak up the excess moisture.
I’m always a little cautious of recipes w/ canned soups – should have trusted my instincts. No one in the family cared for it.
Modified to: 1 can cream of mushrooms 1lb sliced mushrooms didn’t cook the lasagna increased the combination of wine and milk to 1 1/2 cups used 15 oz of ricotta 1 lb crab
I make this same recipe but instead of cream of mushroom use cream of shrimp for more seafood taste and use 31-40 size shrimp. Have made it for years with rave reviews! Happy eating! 4 stars
Is there a layer of noodles on top before the cheese? I put a layer on and baked before the cheese and the noodles all curled up. Other than that it was awesome! Made this for my boyfriends birthday and he loved it…even better the next day!
5 stars for taste, but definitely ended up watery – I used two eggs as recommended but would try adding more cheese (I used ricotta) or less soup.
I make this receipe all the time. I orignally captured the receipe from my Mom a few years ago. I don’t use cheddare cheese though I use mozzerella cheese. It tastes MUCH better. Mushrooms are not a must either. People have paid for me to make them one….SEAFOOD lasagna is always a hit!
I made a couple of small changes. I completely omitted the wine, and dried the water off the lasagna noodles before layering them in the pan. I also used neufchatel cheese instead of cream cheese for the lower fat content and 15 oz. of ricotta instead of the cottage cheese. My son loved this, and the rest of us thought it was very good.
USED SHITAKE MUSHROOMS AND FRESH SHRIMP AND CRAB, YUMMY! VERY GOOD WILL MAKE AGAIN!
4 1/2. Used fresh shrimp, fresh poached halibut and imitation crab. A little less wine and milk as per previous reviewers.
This was just okay to me. It tasted almost store bought (ala Stouffer’s), which isn’t necessarily a good thing in my book. Rather salty and somehow, at the same time, bland. It’s not a bad recipe, it just isn’t very “fresh” or home-made tasting to me. Probably won’t do this one again.
I foil lined 2 disposable bread loaf pans to have a thicker stack of lasagna. I did sweat the onion and mushrooms first and used half the cream cheese and the whole 1 lb (1%) of cottage cheese, 2 eggs and just one 18oz.can of Progresso creamy mushroom soup. No milk but a little extra wine. I had lump crab but decided to use just shrimp to see how it all turned out. To address the “runny” reviews I built in the pans with uncooked regular noodles and let them set for about an hour and a half before cooking. I let them cool and reheated for dinner. Texture was great, nice and creamy, plenty rich. Did not add salt. Nice change.
Yummy!
I made it with two eggs, 1 1/2 cans of cream of mushroom soup and 1/4 cup milk. It was great!
The only reason I gave it less than 5 stars is because I didn’t think it was very flavorful. I even used lobster, crab and shrimp. My dinner guests liked it though. Like other reviewers suggested, I used an additional egg and swaped one of the soups for cream of shrimp. I baked it the night before and reheated at 350 for 30mins and didn’t have an issue with the texture being to runny. Maybe next time I’ll add some spinache, or other veggies to flavor it up.
I followed the advice of other reviewers and used ricotta instead of cottage cheese and it didn’t turn out runny. I also added shallot and garlic to the onion to give it some more flavor. Great recipe, was a big hit for our cooking night.
This was a good recipe. I halfed the soup, using only one can. I sauted the mushrooms with a splash of Worchestershire, garlic and onions…then I deglazed them with cream sherry instead of wine. I used cottage/cream cheese and 2 packages of crab meat mixed in. I used about a dozen shrimp chopped. It wasn’t runny at all. Very delicious. I added the mushroom soup to the mushrooms instead of using it how the recipe calls for it. Oh, I also used a tubular pasta because I didn’t have lasagna noodles. I will make this again.
This is good. Great taste. Make sure you do what you need to to keep any moisture out. Drain the shrimp! I needed 9 lasagna noodles.
Great versitile recipe. I used rigatoni instead of lasagna. I love garlic so I sauteed the garlic with the onion in step 1. To the cheese mixture I added some chopped frozen mixed peppers, and frech chopped broccoli to the mushroom mixture. I used non fat cottage cheese and cream cheese and whipped these items together in my kitchen aid with 1/4 c of egg beaters. The end result was wonderful and my boyfriend didn’t even realize it was low fat!