Seafood Lasagna – creamy, cheesy deliciousness that’s super easy to prepare with no-boil lasagna noodles. Cooked shrimp and crabmeat are combined with a mushroom and vermouth spiked sauce, layered with a ricotta-cream cheese mixture and lasagna noodles, and baked. Super flavorful, super delicious!
2 tablespoons butter
1 cup chopped yellow onion
1 package (8 oz.) cream cheese, at room temperature, cut into 8 square-shaped pieces
1 1/2 cups ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh basil, or 2 teaspoons dried
1/2 teaspoon salt
1/8 teaspoon ground pepper
2 cans (10 3/4 oz. each) cream of mushroom soup
1/3 cup white wine or dry vermouth
5 ounces fresh lump crabmeat
1 pound medium shrimp, shelled, deveined and cooked (see Note below)
8 no boil lasagna noodles
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp cheddar cheese
Note: Frozen shrimp weight is not the same as thawed. Weight is for thawed shrimp.
Gluten free: Use gluten-free Cream of Mushroom Soup (we like Amy’s brand). Use gluten-free lasagna noodles and cook al dente before using.
Make ahead: The casserole can be made ahead, covered, and refrigerated up to 24 hours ahead. Can also be frozen. Bring to room temperature before baking.
© A Well-Seasoned Kitchen ®