This Seafood Lasagna recipe is perfect for seafood lovers. So rich and creamy, this is not diet food!
Someone told me this was a popular recipe in the 80’s, a bit before my cooking time. I think that Campbell’s Soup recipes were more popular when I was growing up. I think people prefer fresh simple and fresh over processed and convenient.
That being said, this is still a comfort food recipe that tastes amazing. Campbell’s soup base recipes are fast, flavorful and convenient. Many Seafood Lasagna Alfredo recipes are made with a white sauce or béchamel sauce. The mushroom soup base is a great replacement for the Alfredo.
What Goes Good with Seafood Lasagna?
The hero of this dinner recipe is the lasagna. I just serve it along side a leafy green salad with my homemade Italian salad dressing. Making a Cheesy Pull-Apart Garlic bread is perfect accompaniment to eat with this dinner. It’s like a fancy garlic bread that tastes great too.
I use imitation crab in this seafood lasagna recipe. Imitation Crab is usually made from pollock or white fish. You could use real crab or substitute with a few cans of canned crab. The scallops are optional because they can be expensive, but are worth it if you can! Here in Australia, you can buy a thawed Seafood Marinara mix from the deli. It’s a mixture of shrimp, calamari, mussels and fish. This would in this recipe, but I don’t like the chewiness of the calamari.
Can Seafood Lasagna be frozen?
Yes. You can make this in advance and freeze it. I recommend cover it tightly with plastic wrap and then foil before freezing. I wouldn’t keep it in the freezer longer than 4 weeks, I hate frozen food that starts to get freezer burn!
This Easy Seafood Lasagna is made with mushroom soup, shrimp, scallops and imitation crab. Rich and creamy family dinner favorite. Bon Appetit! Приятного аппетита!
Creamy Seafood Lasagna
This Easy Seafood Lasagna is made with mushroom soup, white wine, shrimp, scallops and imitation crab. Rich and creamy family dinner favorite.
Ingredients
- oven ready lasagna sheets
- 2 tablespoons butter
- 1 large onion chopped
- 8 oz 225g cream cheese at room temperature
- 1½ cups of creamed cottage cheese
- 2 cups mozzarella cheese grated
- 1 egg
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh oregano chopped
- ½ teaspoon salt
- black pepper to taste
- 1 lb 500g shrimp cooked, deveined and peeled
- ½ lb 250g imitation crab or seafood sticks
- ½ lb 250g fresh scallops optional
- 2 cans Campbell's Cream of Mushroom Soup condensed soup
- ½ cup milk
- ½ dry white wine
- ¼ cup grated parmesan cheese
- ½ cup cheddar cheese
Instructions
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Preheat oven to 350°F/180°C
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In a frying pan, sauté the onions in butter until caramelized. Place onions in the bowl with cream cheese, cottage cheese, mozzarella, egg, herbs and salt and pepper. Mix together until combined.
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If using scallops, sauté them in butter for a few minutes until cooked.
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In a separate bowl mix together mushroom soup, milk, white wine and seafood.
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Place a layer of oven ready lasagna noodles in a 9x13 lasagna pan. Spread ½ the cottage cheese mixture over the lasagna noodles. Spoon ½ the seafood mixture over the cottage cheese mixture. Add another layer of noodles and repeat.
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Sprinkle with parmesan cheese, cover with foil and place in pre-heated oven for 45 minutes. Remove foil, sprinkle with cheddar cheese and cook for about 10 minutes until it melts and starts to bubble. Let stand for 15 minutes before slicing to allow to set.
©PetersFoodAdventures.com
Joy
August 18, 2019 at 9:18 pmI made this but I guess you need to make it and cook it and eat it. I tried making it first thing in morning and did not put it in to cook till 6:00pm. It tasted awesome but noodles were mushy and could not cut it like a lasagna.
Judy Pitolay
March 4, 2019 at 7:50 amI made this last week. I made 1 small lasagna & refrigerated the rest of the 2 sauces. The sauces were AWESOME !! However, truth be told, I probably made the lasagna way too early in the day, so by the time it came out of the oven, the lasagna noodles were a tad on the mushy side. Next day, I combined the 2 sauces together (the cottage cheese mixture & the seafood mixture) and froze in smaller packets.
Today – I took out a frozen pack – and slow warmed it on the stove in a pot – it froze great, did NOT break apart or anything, and was very delicious. I served the sauce over Parsley/Garlic Fettucini – it was TO DIE FOR !! What a spectacular flavor it had (even after being frozen !! This is a DEFINITE MAKE AGAIN recipe.
Thank you Peter for making this recipe available !!
Peter's Food Adventures
March 4, 2019 at 9:08 amWow, Thanks Judy for sharing your feedback and tips! So glad you enjoyed it. It sounds like re-purposing the sauce into other meals is getting popular. Thank you!
MsCanada
January 2, 2019 at 11:34 amThis is fantiastic! Flashback from 80s when I used to make it but your version has all the fresh cheeses, basil, scallops, lovely. Family loved it. Thanks for posting.
Peter's Food Adventures
January 2, 2019 at 11:35 amSo glad you enjoyed it! A bit of an update on an old classic. Thanks for your great feedback! 👍🏻
Anna
November 5, 2018 at 3:22 amIt’s one of those dishes that I would normally react to with ‘wow, wow, wow, way too complicated’. BUt, when I read the instructions, I started to belive that maybe i would be able to make something like that (if I take a day off from work for tat purpose ;))
BTW, the blog is automatically translated to Polish and it is awful because it’s not real Polish of course. I have Englsih Windows installed and all the settings are set to Englsih. Did you installed a pugin or something recently?
Peter's Food Adventures
November 5, 2018 at 7:15 amYes, it’s so easy to make!!! Not complicated at all!!! I did update a plug-in so will check the settings!!! Thanks you!!! And you can do this! 👍🏻