Crab Lasagna

By kikukat
May 13, 2015
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Author Notes: This is a recipe which has been in my arsenal for years. Its easy to make and it heats up nicely too. kikukat

Serves: 8

  • 8 ounces lasagna noodles (dry), not the "no boil" type
  • 1 teaspoon olive oil
  • 8 ounces cream cheese, softened
  • 2 cans cream of mushroom soup
  • 1 pound crab meat
  • 16 ounces cottage cheese
  • 1 onion, chopped
  • 1 egg
  • 1/2 teaspoon salt
  • 1-2 tablespoons pesto
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated parmesan cheese
  1. Cook noodles according to package directions, adding olive oil to boiling water. Rinse and drain.
  2. In a large mixing bowl, combine cream cheese, soup (remove 1/4 c of soup and set aside), crab, cottage cheese, onion, egg, salt, and pesto.
  3. Mix reserved soup with 1/4 c water. Pour into 8 x 13" pan, spreading all over bottom of pan.
  4. Layer 1/2 of noodles, 1/2 of crab mixture, and 1/2 if cheddar cheese. Repeat. Sprinkle top with parmesan cheese.
  5. Bake at 350 degrees for 1 hour. Let stand at least 15 minutes before serving.

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