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Retro Recipe: Seafood Lasagna (revised December 2018)

This is a very rich, sumptuous once or twice a cold season only kind of dish. Absolutely scrumptious. Great to take to a potluck or to pull out of the freezer as a royal treat on a cold day.

Course Main
Cuisine Canadian
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 to 10
Author Valerie Lugonja

Ingredients

  • 4 layers of lasagna noodles
  • butter, for preparing casserole dish

Ingredients for Cheese Basil Sauce

  • 1/4 cup butter
  • 2 cups chopped onion
  • 2 8 ounce or 250 gram packages cream cheese, room temperature
  • 4 cups 1 litre 2% Creamed Cottage Cheese
  • 2 large eggs, beaten
  • 2 tablespoons dry fragrant basil
  • freshly ground black pepper

Ingredients for Mushroom Vermouth Seafood Sauce

  • 2 10 oz cans or 284 mL cream of mushroom soup (yup, you read this right)
  • 3.5 ounces or 100 grams Vermouth or white wine
  • 1/2 cup flour
  • 12 oz or 400g crabmeat (4 168 gram cans, well drained)
  • 2 lb 1 kilo shrimp, deveined, cooked and patted dry
  • 1/3 cup or 75 grams Parmesan cheese, grated

Ingredients for Topping

  • 1 1/2 cup 350 grams aged Cheddar Cheese, grated

Instructions

Instructions for Preparing Noodles

  1. Generously butter bottom and sides of 11x13 inch glass pyrex casserole dish and if using dried pasta noodles, cook as directed on the side of the box; drain well and toss with a little olive oil to avoid sticking while making the remainder of the dish. If using frozen or fresh flat pasta, no need to cook.

  2. Cover prepared bottom of 11x13 inch casserole dish with pasta noodles and pre-heat oven to 350°F if baking (I often make ahead and freeze, then bake another day)

Instructions for Cheese Basil Sauce

  1. Saute onion in butter; add cream cheese, basil, salt and pepper and turn off heat when cream cheese is partially melted continuing to stir until cheese is fully melted via the retained heat of the pan

  2. Meanwhile, in medium bowl, mix eggs into cottage cheese, then add to onion mixture and stir well to fulling incorporate all ingredients (There will be a little over 5 1/2 cups)

  3. Spread half cheese mixture (2 3/4 cups) over first layer of pasta noodles and cover with another layer of noodles

Instructions for Mushroom Vermouth Seafood Sauce

  1. In large bowl place mushroom soup with wine or vermouth and stir well to combine

  2. Strain crabmeat and shrimp to ensure all liquid is dispelled; pat shrimp dry and combine in medium bowl

  3. Add flour to crab/shrimp mixture, stir to combine, then add to larger bowl with mushroom/vermouth and mix together

Instructions for Putting it all Together

  1. Place half seafood mixture (about 2 1/2 cups) over the second layer of pasta noodles and spread to cover evenly

  2. Repeat layers, starting with noodles and ending with seafood

  3. Sprinkle top with Parmesan and bake or freeze

Instructions for Baking

  1. Leave uncovered, bake at 350°F for 75 minutes, checking every 30 minutes and cover with foil to avoid over-browning, if necessary

  2. After 60 minutes in the oven, add cheddar cheese to cover casserole; bake remaining 15 minutes until melted

  3. Remove from oven and rest 20 to 30 minutes to enable slicing without oozing, lightly tented with foil

  4. Slice into generous slabs, serve with a crisp green salad and enjoy!

Instructions for Freezing

  1. Wrap well with plastic wrap, cover with foil and freeze, clearly dated and labelled 

  2. Also freezes well sliced and well wrapped in individual portions, after baked

Recipe Notes

This was one of dad's favourite meals.
I always make two. One for the day I make it and one for the freezer. I have added a bag of scallops split between the two recipes, so likely 300 grams of scallops at the most added to each dish, well drained and patted dry. A delicious addition.