Crabmeat Lasagna
Creamy crabmeat lasagna layered with cheeses, seasoned with herbs, and topped with fresh tomatoes and Cheddar, offering a rich, seafood-flavored twist on traditional lasagna perfect for special occasions.
Ingredients
- 1 pkg. lasagna noodles ⓘ
- 2 cans cream of mushroom soup ⓘ
- 1/3 c. milk ⓘ
- 4 cans crab or 1.5 lb. fresh crab ⓘ
- 1 (8 oz.) pkg. cream cheese
- 2 c. small curd cottage cheese
- 1 egg ⓘ
- 1 large onion ⓘ
- 1 tsp. basil ⓘ
- 2 tsp. Italian seasoning ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/3 c. Parmesan cheese ⓘ
- 4 tomatoes ⓘ
- 2 c. grated sharp Cheddar cheese ⓘ
Instructions
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a large bowl, combine undiluted cream of mushroom soup, milk, cream cheese, cottage cheese, egg, chopped onion, basil, Italian seasoning, salt, and pepper; mix well.
- In a separate bowl, mix the crab meat with a portion of the cheese mixture if desired.
- Layer the ingredients in a greased baking dish: start with a layer of noodles, then spread a portion of the crab and cheese mixture, repeat layers until all ingredients are used.
- Top the final layer with sliced tomatoes and sprinkle with grated sharp Cheddar cheese.
- Bake in a preheated oven at 375°F (190°C) for about 45 minutes, until bubbly and golden on top.
- Let stand for a few minutes before serving to set.
Tips & Substitutions
For a creamier texture, consider adding a splash of white wine to the cheese mixture. You can substitute crab with cooked shrimp or lobster for a different seafood flavor. If you're looking to lighten it up, use low-fat cream cheese and cottage cheese. Fresh herbs like parsley can enhance the flavor, and adding a squeeze of lemon juice right before serving can brighten the dish.
Serving Suggestions
Serve the crabmeat lasagna with a fresh green salad dressed with lemon vinaigrette for a bright contrast. Garlic bread makes a great side, complementing the dish's rich flavors. For a complete meal, consider pairing it with a glass of chilled white wine. This dish also pairs beautifully with Italian recipes that feature seafood, enhancing the overall dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Crabmeat Lasagna contains roughly 793 calories, with 23g protein, 142g carbohydrates, and 16g fat. It is an excellent source of vitamin C (200% of the Daily Value), calcium (48% of the Daily Value), and protein (47% of the Daily Value). Note that it is relatively high in sodium, at 1787mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and store it in the refrigerator. Just be sure to cover it tightly with plastic wrap or aluminum foil. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven.
Is there a vegetarian version of this recipe?
Yes, you can easily create a vegetarian version by omitting the crab and replacing it with sautéed mushrooms or spinach. Additionally, consider adding roasted vegetables like zucchini or bell peppers to enhance the flavor and texture of the lasagna.
What type of cheese works best for this dish?
While sharp Cheddar is great for flavor, you can experiment with other cheeses like mozzarella for a gooey texture or a blend of Italian cheeses for a more complex flavor profile. Just ensure that the cheese you choose melts well to achieve the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).