Cottage Cheese Seafood Lasagna Recipes

RETRO RECIPE: SEAFOOD LASAGNA (REVISED DECEMBER 2018)

Steps:

• 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.
• 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)
• 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
• 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)
• Spread half cheese mixture (2 3/4 cups) over first layer of pasta noodles and cover with another layer of noodles
• In large bowl place mushroom soup with wine or vermouth and stir well to combine
• Strain crabmeat and shrimp to ensure all liquid is dispelled; pat shrimp dry and combine in medium bowl
• Add flour to crab/shrimp mixture, stir to combine, then add to larger bowl with mushroom/vermouth and mix together
• Place half seafood mixture (about 2 1/2 cups) over the second layer of pasta noodles and spread to cover evenly
• Repeat layers, starting with noodles and ending with seafood
• Sprinkle top with Parmesan and bake or freeze
• Leave uncovered, bake at 350°F for 75 minutes, checking every 30 minutes and cover with foil to avoid over-browning, if necessary
• After 60 minutes in the oven, add cheddar cheese to cover casserole; bake remaining 15 minutes until melted
• Remove from oven and rest 20 to 30 minutes to enable slicing without oozing, lightly tented with foil
• Slice into generous slabs, serve with a crisp green salad and enjoy!
• Wrap well with plastic wrap, cover with foil and freeze, clearly dated and labelled
• Also freezes well sliced and well wrapped in individual portions, after baked

EASY SEAFOOD LASAGNA

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.

SEAFOOD LASAGNA

Steps:

• Preheat the oven to 350 degrees. Cook the lasagna noodles as directed on the package; drain.
• Heat the butter in a medium skillet. Add the seafood and sauté 2 to 3 minutes or until the shrimp are pink.
• Stir in flour, 1 cup of the Alfredo sauce, 1/2 cup of the Parmesan cheese and the dill. Cook until thoroughly heated. Remove from the heat; set aside.
• Mix the cottage cheese, spinach, egg, 1/4 cup Parmesan cheese and 1/2 cup of the mozzarella cheese.
• Pour 1/4 cup of the remaining Alfredo sauce over the bottom of an 8 inch square baking dish that has been sprayed with nonstick cooking spray. Add a layer of noodles, cutting to fit and overlapping slightly. Add a layer of half of the cheese mixture, half the seafood mixture and a layer of noodles, cutting to fit. Repeat the layers, ending with layer of noodles. Spread the remaining Alfredo sauce over the noodles and top with the remaining mozzarella cheese.
• Bake until bubbling around edges and golden brown on top, about 30 to 40 minutes. Let stand 15 minutes before serving.

AUNTY PASTO'S SEAFOOD LASAGNA

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.

COTTAGE CHEESE LASAGNA

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.

NO-FAIL BAKED SEAFOOD LASAGNA

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.