Best 8 Cottage Cheese Seafood Lasagna Recipes

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Seafood lasagna is a delicious and elegant dish that is perfect for a special occasion. It is made with layers of pasta, seafood, cheese, and sauce. The seafood lasagna recipe provided offers a unique twist on the classic dish by using cottage cheese in the filling, which adds a creamy and tangy flavor. This recipe also includes detailed instructions for making homemade lasagna noodles from scratch, but store-bought noodles can be used to save time. In addition to the seafood lasagna recipe, the article also includes a recipe for a simple tomato sauce and a white sauce made with butter, flour, and milk. With its combination of classic flavors and innovative ingredients, this seafood lasagna is sure to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

AUNTY PASTO'S SEAFOOD LASAGNA



Aunty Pasto's Seafood Lasagna image

This lasagna features a white sauce made with cream of mushroom soup, white wine, crab meat, and shrimp. A wonderful dish to serve guests either at a luncheon or for a dinner party. I have served this dish to so many of my friends, and they have all asked for the recipe.

Provided by Lucille

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h35m

Yield 8

Number Of Ingredients 17

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

Steps:

  • 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 9x13 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 475.3 calories, Carbohydrate 28.2 g, Cholesterol 209.4 mg, Fat 25 g, Fiber 1.5 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 1216.6 mg, Sugar 3.9 g

COTTAGE CHEESE LASAGNA



Cottage Cheese Lasagna image

Make and share this Cottage Cheese Lasagna recipe from Food.com.

Provided by Bertha C.

Categories     Weeknight

Time 2h30m

Yield 1 13x9 pan

Number Of Ingredients 14

2 tablespoons butter
3/4 cup onion, chopped
2 garlic cloves, minced
1 lb ground chuck
1 quart whole tomato
1 (6 ounce) can tomato paste
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons oregano
1 tablespoon sugar
8 ounces lasagna noodles
1 lb small curd cottage cheese
2 cups mild cheddar cheese, grated
3/4 cup parmesan cheese, grated

Steps:

  • Melt butter in skillet.
  • Add onions and minced garlic and saute until tender.
  • Add ground chuck and cook until meat is browned.
  • Add tomatoes, tomato paste, salt, pepper, oregano and sugar.
  • Simmer one and one half hours until the meat sauce is thick.
  • Cook lasagna noodles in boiling salted water until they are tender, approx 10 minutes.
  • Rinse in cool water until the noodles are cooled enough to handle.
  • Drain.
  • Lightly grease 13x9" pan.
  • Place a small amount of meat mixture on bottom of pan.
  • Arrange 1/3 of the noodles on top of meat mixture.
  • Cover noodles with 1/3 of meat mixture, 1 cup cottage cheese, and 1/3 each of Cheddar cheese and Parmesan cheese.
  • Repeat layers twice, using remaining 1 cup of cottage cheese on middle layer.
  • Top layer only has meat sauce and cheeses.
  • Bake at 350°F for 30-40 minutes.

SEAFOOD LASAGNA WITH CRAB AND SHRIMP



Seafood Lasagna with Crab and Shrimp image

I improved on a friends recipe...now it is the best I ever cooked or tasted!

Provided by Rayna Jordan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h30m

Yield 8

Number Of Ingredients 16

9 lasagna noodles
1 tablespoon butter
1 cup minced onion
1 (8 ounce) package cream cheese, softened
1 ½ cups cottage cheese
1 egg, beaten
2 teaspoons dried basil leaves
½ teaspoon salt
⅛ teaspoon freshly 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, drained and flaked
1 pound cooked small shrimp
¼ cup grated Parmesan cheese
½ cup shredded sharp Cheddar cheese

Steps:

  • Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
  • In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
  • Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
  • Bake in preheated oven for 45 minutes, or until heated through and bubbly.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 29.9 g, Cholesterol 205.6 mg, Fat 23.5 g, Fiber 1.3 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1205.5 mg, Sugar 3.9 g

NO-FAIL BAKED SEAFOOD LASAGNA



No-Fail Baked Seafood Lasagna image

Move over marinara. Our creamy Parmesan sauce pairs perfectly with spinach, shrimp and crabmeat for a new take on lasagna.

Provided by My Food and Family

Categories     Pasta

Time 1h15m

Yield 12 servings

Number Of Ingredients 11

3 Tbsp. butter
3 Tbsp. flour
3 cups milk
1/2 cup KRAFT Grated Parmesan Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/8 tsp. ground nutmeg
9 lasagna noodles, cooked, drained
1/2 lb. deveined peeled medium shrimp, cooked
2 cans (6 oz. each) crabmeat, drained, flaked

Steps:

  • Heat oven to 350°F.
  • Melt butter in large saucepan on medium heat. Whisk in flour until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan; set aside. Mix spinach, cottage cheese, 2/3 cup mozzarella and nutmeg.
  • Spread 2/3 cup Parmesan sauce onto bottom of 13x9-inch pan. Cover with 3 lasagna noodles and layers of half each of the shrimp, crabmeat and spinach mixture; top with 2/3 cup of the remaining Parmesan sauce. Repeat layers, starting with the noodles. Top with remaining noodles, Parmesan cheese sauce and mozzarella; cover.
  • Bake 45 min. or until heated through, uncovering after 25 min. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 21 g

CREAMY SEAFOOD LASAGNA



Creamy Seafood Lasagna image

Looking to add variety to your lasagna know-how? Our Creamy Seafood Lasagna pairs a luscious white sauce with mild-flavored imitation crabmeat and shrimp in a comforting lasagna that will transport you to the nearest bay. Our recipe for seafood lasagna brings together mozzarella, Parmesan and ricotta cheese. You don't need to live next to the sea; just pick up frozen salad-style imitation crabmeat and frozen cooked salad shrimp. All you need are a few more pantry staples and our simple steps to make this recipe an easy catch.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 18

1/4 cup Gold Medal™ all-purpose flour
9 uncooked lasagna noodles
1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cups half-and-half
1 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup dry sherry or chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1 container (15 oz) ricotta cheese
1/4 cup chopped fresh parsley
2 packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped
2 packages (4 oz each) frozen cooked salad shrimp, thawed, drained
3 cups shredded mozzarella cheese (12 oz)
1 tablespoon chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Cook noodles as directed on package.
  • Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
  • In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
  • Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
  • Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

Nutrition Facts : Calories 560, Carbohydrate 34 g, Cholesterol 180 mg, Fat 5, Fiber 2 g, Protein 41 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 5 g, TransFat 1 g

EASY LASAGNA II



Easy Lasagna II image

My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!

Provided by Joanie Heger

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 12

Number Of Ingredients 11

1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
½ cup water

Steps:

  • In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
  • In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
  • To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
  • Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g

SEAFOOD LASAGNA



Seafood Lasagna image

Great for a change for Sunday Dinner, or a luncheon, or even a dinner party... The white wine sauce can be made with chicken boullion or white grape vinegar if alcohol-free version is desired.

Provided by BlondieItaliana

Categories     European

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

8 lasagna noodles (I use the no-boil or ready to bake version)
2 tablespoons butter
1 cup onion, chopped
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 (6 ounce) can crabmeat
1 lb shrimp (cooked baby shrimp or salad shrimp)
1/4 cup parmesan cheese, grated
1/2 cup sharp cheddar cheese, shredded
2 cups sliced mushrooms (I use fresh mushrooms only)

Steps:

  • Melt butter in a small sauce 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 9x13 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 for 45 minutes. Top with cheddar & parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

Nutrition Facts : Calories 471, Fat 24.8, SaturatedFat 13, Cholesterol 178.1, Sodium 1271.2, Carbohydrate 28.2, Fiber 1.3, Sugar 3, Protein 31.6

EASY SEAFOOD LASAGNA



Easy Seafood Lasagna image

Everyone seems to enjoy this dish. I like to prepare it the day before and refrigerate it overnight. Just take it out of the fridge 30 minutes before popping it in the oven. -Viola Walmer, Tequesta, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

3/4 cup chopped onion
2 tablespoons butter
1 package (8 ounces) cream cheese, cubed
1-1/2 cups 4% cottage cheese
1 egg, lightly beaten
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup white wine or chicken broth
1/2 cup milk
2 packages (8 ounces each) imitation crabmeat, flaked
1 can (6 ounces) small shrimp, rinsed and drained
9 lasagna noodles, cooked and drained
1/2 cup grated Parmesan cheese
3/4 cup shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in the cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a large bowl, combine the soups, wine or broth, milk, crab and shrimp., Arrange 3 noodles in a greased 13x9-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 314 calories, Fat 16g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 1132mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the lasagna noodles. They should be al dente, or slightly firm to the bite.
  • Be generous with the cottage cheese and seafood fillings. They are the stars of the show!
  • Use a variety of cheeses in the cheese sauce. This will give it a more complex flavor.
  • Don't be afraid to experiment with different flavors. You could add herbs, spices, or even vegetables to the lasagna.

Conclusion:

Cottage cheese seafood lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover seafood. With its creamy cottage cheese filling, succulent seafood, and flavorful cheese sauce, this lasagna is sure to be a hit with everyone at the table. So next time you're looking for a seafood lasagna recipe, give this one a try. You won't be disappointed!

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