Crab and Shrimp Lasagna

Serves: 11
Total Calories: 459


3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 (10 3/4-ounce) cans cream of shrimp soup
1 1/3 cups grated Parmesan cheese, divided
1/4 cup sherry
1 (8-ounce) package lasagna noodles
1 tablespoon olive oil
2 cups cottage cheese
1 (8-ounce) package cream cheese, softened
2 eggs, beaten
1 large white onion, chopped
4 tablespoons fresh basil or 2 tablespoons dried basil
2 tablespoons chopped, fresh parsley or 1 tablespoon dried
1 Salt and pepper to taste
1 pound shrimp, cooked and peeled
1 pound fresh crab meat
1 lemon juice from 1 lemon
2 cups grated Swiss cheese, divided
3 tomatoes, sliced


Make a white sauce by melting butter in saucepan and stirring in flour. Cook until smooth, stirring constantly, over very low heat. Add milk slowly, stirring until thickened. Add soup, 6 tablespoons Parmesan cheese, and sherry. Set aside.

Cook lasagna noodles, adding 1 tablespoon olive oil to cooking water. Cook noodles to al dente stage and drain. Combine cottage cheese, cream cheese, eggs, onion, basil, parsley, salt and pepper. In another bowl, combine shrimp, crabmeat, lemon juice, and 1 1/2 cups of the soup sauce.

In a 9x13-inch casserole, layer the lasagna in the following order: 1/2 cup soup sauce, lasagna noodles, 1/2 shrimp and crabmeat sauce, 1/2 cottage cheese mixture, 1/2 remaining soup sauce, and 1 cup Swiss cheese. Repeat layers. Top with 1 cup Parmesan cheese. Bake at 350° for 45 minutes. Place sliced tomatoes on top, and bake an additional 10–15 minutes. Allow lasagna to sit 10 minutes before serving.

Nutritional Facts:

Serves: 11
Total Calories: 459
Calories from Fat: 282

This Crab and Shrimp Lasagna recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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