Years ago, I made what we loved the call the hundred dollar Seafood Lasagna. It had lump crab meat, shrimp and lobster and it was absolutely perfect. Big on taste, high on calories and oh so delicious. Times have changed at the CB home. We can’t afford to eat like that unless it’s a holiday and we need to eat fewer calories. So, I’ve taken the original recipe and revamped it for our lifestyle now. I have no idea where the first one came from- all I had was a handwritten recipe card from years ago. But, boy was it delicious.
In this recipe, I’ve swapped out ricotta cheese for lower calorie cottage cheese. Honestly, you can’t taste the difference. I also stuck to the old school way of making lasagna and boiled the noodles. I haven’t tried it with the no-boil ones, if you try please let me know if it works. This recipe makes enough for us to have two meals, plus leftovers so it can be served at a dinner party with a salad for 6-8 adults because it’s still king-of rich. Let me know how you like it!
- 2 tsp. Olive Oil
- 5 cups chopped mushrooms
- 1 1/2 cups chopped onion
- 2 tbs. fresh thyme
- 3 minced garlic cloves
- 1/4 cup Chardonnay
- 3 6 ounce cans crabmeat (if you choose to use lump, you only need 2)
- 1 lb. uncooked large srimp
- 1 cup fish stock
- 1 1/2 cups feta cheese
- 1/2 cup 2% cottage cheese
- 1/2 cup Ricotta cheese
- 1./4 cup chopped basil
- 1 tbs. lemon juice
- 1 minced garlic clove
- 1/4 cup flour
- 1 cup 2% milk
- 1/2 cup parmesan cheese
- 12 pre-cooked lasagna noodles
- 2 cups mozarella cheese
- 1/2 cup chopped Italian parsley
- Pre-heat oven to 375
- Heat oil in a large skilled over medium heat
- Add mushrooms, onion, thyme and 2 garlic cloves
- Cook 10 minutes stirring often
- Add wine and bring to a boil. Cook until liquid evaporates
- Add crabmeat to mixture when you remove from heat. Set aside.
- Cut your shrimp in half longways. Set aside.
- Combine feta cheese, cottage cheese, ricotta, basil, lemon juice and 1 garlic clove. Set aside.
- Place flour in a saucepan. Gradually add milk.
- Stir in fish stock and bring to a boil.
- Simmer until thick.
- Add parmesan cheese when you remove from the heat
- Spread 1/2 cup of the sauce on the bottom of a sprayed 13 x 9 in. baking dish.
- Layer 4 noodles on top, slightly overlapped.
- Top with 1/3 feta cheese mixture, 1/3 crab mixture, 1/3 shrimp, 2/3 cup sauce and 2/3 cup mozarella.
- Repeat layers 2 more times.
- Bake at 375 for 15 minutes.
- Sprinkle with parsley to serve.
- This recipe takes a little time to prep. I start the oven after I've made the crab mixture. That way I'm not wasting a lot of energy.
kristine says
We are a big seafood loving family! This looks so good!
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Emmy says
Oh that looks good and would be a fun change on regular lasagna.
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Claire says
I need this in my life, Deb.
Like… tonight. YUM!!! Pinned!
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Laura MyNewestAddiction says
this sounds so yummy to me right now
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Laura says
What a cool idea on a great dish!
Taylor says
This looks yummy!! I’m curious on the original recipe…you mentioned lobster…I’m kind of a sucker for fresh lobster 😉 Pinning!!!
Ange says
This looks delicious!
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Jamie Rippy ( says
I am been drooling over this since I saw your first post about it on Facebook! I love seafood and pasta, so putting them together makes this an automatic hit for me! And I always use the no boil noodles now. You just need to use a little sauce/moisture under your first layer of noodles in the pan and you should be good to go!
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debcb says
Next time I’ll try it with the no boil noodles. I’ve made regular lasagna with them lots of times. I was just a little chicken on this one. Didn’t want to wreck it.
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Joybee says
Wow. This sounds delicious. I’ve never heard or even thought of a seafood lasagna…and with out a red sauce too. I’m loving the idea though and definitely want to try this. Thanks for sharing with us at Great Idea Thursdays.
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debcb says
You’re welcome. Hope you get a chance to make it. It’s delicious.
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Jenny says
I am a huge lasagna fan so this looks absolutely scrumpitous. Will have to pin it for later! Thank you so much for sharing. I hope to see you again on Share With Me #sharewithme
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Sue says
I don’t like the texture of no boil noodles. Do you know what adjustments I would need to make using regular lasagna noodles? Thank you!!
debcb says
I didn’t make it with no boil noodles so you shouldn’t have to make any adjustments at all.
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Sue says
Thank you! I should have read it more closely!!