Crabmeat Lasagna Recipe

Name: Crabmeat Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. backfin lump crabmeat; 8 oz. lasagna noodles, cooked and drained; 1 can cream of shrimp or crab bisque (undiluted); 8 oz. cream cheese, softened; 1 pt. small curd cottage cheese; 1 egg; 1/2 tsp. salt; 2 tsp. basil; 1/8 tsp. pepper; 1/2 c. finely chopped onion; 1/4 c. freshly chopped parsley; 3 tomatoes, sliced thin; 8 oz. shredded Cheddar cheese

Servings: persons

1 lb. backfin lump crabmeat
8 oz. lasagna noodles, cooked and drained
1 can cream of shrimp or crab bisque (undiluted)
8 oz. cream cheese, softened
1 pt. small curd cottage cheese
1 egg
1/2 tsp. salt
2 tsp. basil
1/8 tsp. pepper
1/2 c. finely chopped onion
1/4 c. freshly chopped parsley
3 tomatoes, sliced thin
8 oz. shredded Cheddar cheese

1
Combine crabmeat and soup, then combine cream cheese, cottage cheese, egg, onion, parsley and seasonings.
2
Arrange 1/2 of noodles in lasagna pan.
3
Top with 1/2 of cheese mixture and all of crabmeat mixture.
4
Top with remaining noodles, then remaining cheese mixture.
5
Bake at 350u00b0 for 1/2 hour.
6
Or freeze for later use.
7
If lasagna has been frozen, increase baking time to between 45 minutes and 1 hour.
8
Layer sliced tomatoes on top.
9
Sprinkle with grated Cheddar cheese.
10
Return to oven for 15 more minutes.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. backfin lump crabmeat, 8 oz. lasagna noodles, cooked and drained, 1 can cream of shrimp or crab bisque (undiluted), 8 oz. cream cheese, softened, and more.

Yes, Crabmeat Lasagna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crabmeat Lasagna

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