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Friday, June 3, 2022

Recipe: Seafood Lasagna with Shrimp

It took a long time to perfect this recipe. I wanted this to be creamy and elegant, and it is. Try it with a fresh spinach salad.

Seafood Lasagna With Shrimp Ingredients

  • 1 onion, chopped

  • 2 tablespoons butter

  • 12 ounces cottage cheese

  • 1 (8 ounce) package cream cheese

  • 2 teaspoons dried basil

  • teaspoon salt

  • ? teaspoon ground black pepper

  • 1 egg

  • 2 (10.75 ounce) cans condensed cream of mushroom soup

  • ? cup milk

  • 1 clove garlic, minced

  • cup white wine

  • pound scallops

  • pound flounder fillets

  • shrimp, peeled and deveined

  • 1 (16 ounce) package lasagna noodles

  • 2 ounces shredded mozzarella cheese

  • 2 tablespoons grated Parmesan cheese

How to Make Seafood Lasagna With Shrimp

  1. Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain.

  2. Saute onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sauteed onion. Set aside.

  3. Combine the mushroom soup, milk, and garlic. Stir in the white wine , bay scallops, flounder fillets, and shrimp. Set aside.

  4. Assemble ingredients in a greased lasagna pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. Place mozzarella cheese and Parmesan on the top.

  5. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Remove from oven, and allow to stand for 10 minutes.

Seafood Lasagna With Shrimp Nutritions

  • Calories: 720.5 calories

  • Carbohydrate: 68.3 g

  • Cholesterol: 130.6 mg

  • Fat: 31 g

  • Fiber: 3 g

  • Protein: 39.7 g

  • SaturatedFat: 15.8 g

  • ServingSize:

  • Sodium: 1413.5 mg

  • Sugar: 6 g

  • TransFat:

  • UnsaturatedFat:

Seafood Lasagna With Shrimp Reviews

  • I made quite a few changes and this was delicious Used Ricotta instead of cottage cheese, Added 1/2 cup of shredded mozzarella to each layer, substituted equal amount of bread dipping spices for basil. Substituted 1 can of cream of shrimp soup for 1 of the cans of cream of mushroom. ***Also a big tip is to make sure your seafood is dry, especially scallops. I rinse all my seafood and put it in a plastic strainer over a larger bowl, covered in fridge for a few hours. Wet scallops will water down a dish like this Make sure scallops are dry-packed. I also added a lot more parmesan cheese. Will make again

  • This may have been the best dish Ive ever prepared. Following the advice of others, I cut down on the milk & wine and I used ricotta cheese. I also used tilapia instead of flounder. It was absolutely delicious, and Im not even a big seafood fan. The only problem I had was the top layer of lasagna was crispy and the cheese was too well done. Next time, Ill end with the seafood layer and add the cheese a half hour before the lasagna is done. Thank you so much, Karena.

  • I really liked this recipe. Had to change up a couple of things though - didnt have scallops so i just added extra shrimp. Used white zinfandel wine and Ricotta cheese as others suggested. A couple of things that may help clarify this a bit. Cut your flounder into bite size pieces, microwave your cream cheese for a few seconds to soften so it will stir in easily with the ricotta (you dont need a mixer for this recipe). I also used the no-cook lasagna noodles - that was a big time saver.(if you use no-cook noodles make sure they have sauce on top of them while cooking or they wont soften up. Prep took me about 25 mins, but remember I didnt have to cook my noodles. If your shrimp is already cooked and peeled, you probably can cut prep time down to 15 mins. Its good and may encourage non fish-eaters

  • I felt this recipe was very sound. I did change some ingredients to suit mytastes like ricotta instead of cottage cheese. I added some mushrrom and broccoli and chose different seafood. However all in all the foundation of of this recipe is what counts and it was very good.

  • I agree with the other reviews- VERY good, but prep time was about 55 minutes rather than 5. Used ricotta instead of cottage cheese, but other than that I followed the instructions exactly. Thank you for posting this recipe Im very pleased with the finished product

  • Thought this meal would taste fishy but guess what, it wasnt. It was very good. We served a salad and garlic bread to go along with it.

  • This wasnt what I expected. I really wanted a "wow" kind of dish, and this really wasnt it. It was good, but something was missing. Im not sure what it is. I will probably make again, just tinker with it. Thanks for the post.

  • This was ok the 1st day. But I recommend making it ahead a day, and reheating. Gives time for the flavors to come through. The 1st day, tasted more like a fish casserole. Next time I make this I will only make it with crab meat and shrimp.

  • Sorry but we didnt think this was very good at all. I dont think cheese and seafood go together very well. It was an expensive mistake.

  • I just made this and am so impressed This dish is tastier than most restaurant food I made a few substitutions: canned crab and krab for the shrimp, no boil noodles, 1 can of cream of shrimp for 1 of the mushrooms and jarred minced garlic (2 tspns). I did add fresh spinach for color, as well as some chopped red, orange and yellow sweet peppers I sauteed with the onions. I also used 6 cheese Italian blend cheese and put it throughout. Yes, it took a while to prep, but it was worth every minute. Thanks for a wonderful recipe as well as all the helpful tips

  • Terrific flavor; just right for the seafood without overpowering it or making it too rich. I made it with what I had on hand: 1/2 container ricotta, 1/2 cottage cheese, 1 can mushroom soup, 8oz mozz. cheese, penne pasta, shredded zucchini, no flounder, plus the other recipe ingredients. I let it sit for 10 min per the recipe and it wasnt too soupy. I did the layers with the cooked penne, but they didnt stay intact and it was still good. Next time Ill probably also skip the layering since it I like the sauces mixed together. I didnt detect the mushroom soup flavor - it just added to the sauce without making it too rich. Next time I might also added sauteed mushrooms and another clove of garlic. Very good, thanks for the recipe

  • This was a good dish but I think net tine I will try putting the mozerella between the layers with the cheese mixture so that it will stick together better. Other than that it was delicious

  • Oh my gosh, this is the best ever. I have made it twice. I took it to my office for an Inauguration Day lunch and everyone loved it and wanted the recipe. I use scallops and imitation crab meat and its great. I put in more cheese -how can more cheese ever be too much? Im making it Saturday night for a friends 50th birthday. Again, the best

  • This is a wonderful melding of flavors I subd cream of chicken soup because I ran out of mushroom. Also subd crab for flounder fillets. We dont care too much for whitefish of any kind.I also subd ricotta for cottage cheese, Made this dish much creamier. My family loved this one. Its a keeper Thanks Karena.

  • I substituted ricotta cheese for cottage cheese & cream cheese. It was awesome

  • I love this recipe Have made several times with different variations, every time with wonderful results. Very elegant, guests impressed. I have made this using cream of shrimp soup with splash clam juice, have substituted canned chopped clams for fish (delicious), and always substitute ricotta for cottage cheese. I also add extra layer mozzarella in middle. Great recipe

  • Made this for a group of friends and everyone gave it two thumbs down :(

  • I just made this recipe tonight and it was delicious. Its rich and cheesy and I wasnt too sure about how the cream of mushroom soup was going to taste in a seafood recipe. But I was not dissapointed in the least. My friend who doensnt even care for seafood really liked it. I think he liked the cheesiness. Wow Im going to stop writing so I can finish the last of the lasagna in the pan. Thanks for the recipe.

  • So good. I even used whole wheat lasagna noodles and I love it. I made everything else exatly to the recipe. My housband said it is even better than restaurant quality. I will make it again.

  • Followed the recipe except for using ricotta as others suggested, ten people at the dinner party, ten people put it on their plate, tasted it but didnt eat the rest, so it wasnt just me, no one like it, Im so happy that I used it as a side dish instead of the main dish, when I try a new recipe I always use it as a side dish so I have a back up plan, and if I see that people really like it then it becomes one of our standard recipes, I threw this recipe in the garbage along with the lasagna, very expensive trash

  • My family thought this was so good. I listened to the advice of others and used ricotta cheese. I also substituted seafood that we liked and it turned out really good. I am warming it up for lunch today as my son already asked if he could have some. It does take awhile to put together but it was well worth it.

  • My husband and I were a bit skeptical about this recipe, afraid of it not turning out appetizing, but we were definitely pleased with the results Though, I would recommend, cutting it down to size for your family because it is not the best warmed up the next day. Dont get me wrong it is scrumptious right out of the oven

  • I would use a bit less fish and more scallops, shrimp. Just my taste. It was very tasty.

  • I thought this was great I even used frozen seafood from the grocery store. The only thing I did differently was use only 1 can of cream of mushroom, mainly because I forgot to add the second I still used the same amount of milk and wine and it was just fine. Not too watery at all. I also added shredded mozz. to all the layers in the casserole. And you cannot end with a layer of pasta or it will get hard during cooking. I ended with a seafood layer and cheese. One other addition, considering I am from Maryland, I have to add Old Bay seasoning to any seafood dish Sprinkled it generously on the top and it was great I will definitely make this again, although I might substitute backfin crab meat for the flounder, as my boyfriend thought the flounder was mushy.

  • I took the advice of several reviewers and made the following changes...and this recipe was Perfect This is a seafood lovers dream dish I substituted Ricotta Cheese for a creamier texture, and I used fresh lump crab as well with small scallop pieces. Additionally, I used a mix of cream of mushroom & cream of chicken & herb. I also cut down on the milk & wine so it wouldnt be watery.

  • I substitued halibut for the flounder -- it was great -- and even better the next day

  • This recipe has gotten rave reviews from all. The only adjustments I made are: 3 cups mozzerella cheese instead of 2 oz. with some added to cheese layers and covering the top with parm. and mozz. to keep noodles from burning. I added carrots, red, yellow and green pepper,diced and sauteed with onions, for color. And I used ricotta instead of cottage cheese. Ive now had requests for this lucious dish from those who havent experienced it yet

  • At first glance this looks like it would be intimidating, but its actually quite simple. When we made it, we took other reviewers advice and substituted Ricotta instead of cottage cheese, Instead of Milk I used half and half-and Roasted garlic cream of mushroom soup. I think next time I will add some sour cream to the cheese mixture. Both of my kids topped the Lasagna with it -- (it was actually really good, gave it a bit more richness) and also try Monk fish as well. We enjoyed this one a lot and will be making it again and again. :)

  • My guests and I thought this was great I did substitute light cream cheese and 98% fat free soup. There also werent any directions on cutting the flounder. I cut the fillet into bite size pieces, which is what I assumed the author meant for me to do. Seemed to work.

  • I made this recipe for my husband for Valentines Day and he absolutely raved about it I thought it was a little bland, but it was overall a pretty good dish and I will definitely make it again. But, next time I might try adding some different spices to jazz it up. I should mention, the one major down side of this recipe is that it is rather time consuming. It took probably over an hour total to prepare and bake it.

  • This was such a good recipe I invited some friends over and they loved it :) It was fun and easy to make, but it took a while. Definitely well worth the wait

  • Tasted GREAT.Was easier to fix than I thought

  • My husband is still talking about this recipe two days later. The first thing he said when we got home from work is I hope we are having the leftovers of the seafood lasagne. I love it too

  • This recipe did take longer to prepare than the recipe indicates and I also used Ricotta cheese. My only complaint is that is was quite "watery" when I served it, even after letting the dish rest after removing it from the oven. The next day, however, it was wonderful.

  • Simply said this recipe is worth the work, we hate leftovers but this was better the second night and better than that the third, Sandy

  • Very delicious, and filling. Not a single complaint.

  • Awesome recipe You can not go wrong with it. Made it as is and its just fine We froze half of it and will have it later on.

  • Yum.

  • Make and bake it a day ahead and then reheat to serve This is definitely better the 2nd day. I made the original recipe first then followed the advice of some others. I used Ricotta cheese, cream of shrimp soup, fake crab instead of the flounder and the Italian 5 cheese mix. I have made this about 6 times and get rave reviews.

  • Really liked it. Made very few subs. I used cottage cheese. Bay shrimp bay scallops and cod. Had no dried basil so I used Italian spice mix with fresh basil garnish. Used some extra mozzarella in the middle. More than recommended on top. Saved some cheese mixture for the top too to protect the noodles. Was worried (needlessly) about the amount of mushroom soup. It was yummy and easier than Bolognese that I normally make. Clean up was easier too

  • I ordered all fresh seafood. Turned out great

  • An absolute crowd pleaser. I still have people talking about it from a Christmas party. Definitely add cream of seafood versus mushroom. Great the next day as well.

  • Halved the cottage cheese, added 500ml of Ricotta too.Added Peas and Corn, no scallops so added a few mussels. No white wine.

Source: Seafood Lasagna with Shrimp

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