Seafood lasagna's net worth: delicious


October 14, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

The bounty for your kitchen this week is from the sea. Jeanne B. Romans of Baltimore requested a seafood lasagna recipe. Now she has two.

Readers responded with recipes they have enjoyed for quite a while, recipes they had clipped from magazines, school and church cookbooks, newspapers or gotten from friends.

Rita Roche from Baltimore sent one which, she says "was given to me by 'Laura' the cashier at the Giant store on Wilkens Avenue. We exchange recipes," she said.

Chef Syglowski at the Baltimore International Culinary College, who tests the recipes, chose Laura's recipe as well as one from Mary Alice Halley of Baltimore.

Ms. Halley says her recipe "came from Better Homes and Gardens in 1976, is absolutely delicious and a hit with company," she wrote, adding, "I hope everyone enjoys it as much as we have."

Chef Syglowski notes her recipe is "very nice and extremely rich."

Seafood lasagna

Serves 12.

8 lasagna noodles

1 cup chopped onions

2 tablespoons butter or margarine

1 8-ounce package cream cheese softened

1 1/2 cups cream-style cottage cheese.

1 egg beaten

2 teaspoons dried basil, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 cans condensed cream of mushroom soup

1/3 cup milk

1/3 cup dry white wine

1 pound shrimp, shelled, cooked and halved.

1 7 1/2 -ounce can crab meat, drained, flaked and cartilage removed.

1/4 cup grated Parmesan cheese

1/2 cup (2-ounces) shredded sharp process American cheese.

Cook lasagna according to package directions, drain. Arrange four noodles in bottom of greased 13-by-9-by-2-inch baking dish. Cook onion in butter or margarine until tender and blend in cream cheese. Then stir in the cottage cheese, egg, basil, 1/2 teaspoon salt and 1/8 teaspoon pepper and spread half of this mixture on top of the noodles. Combine soup, milk and wine. Stir in the shrimp and crab. Spread half of this mixture on top of the cottage cheese layer. Repeat the two layers and sprinkle the top with Parmesan cheese. Bake uncovered in a 350-degree oven for 45 minutes. Top with American cheese and bake 2 to 3 minutes more. Let stand 15 minutes before serving.

Laura's recipe, via Ms. Roche, was a simpler one and similar tmany we received. The chef liked it but suggested it "needs a slurry which will give more body. Add 2 1/2 tablespoons of cornstarch to a little water and add to the dish," he said.

Seafood lasagna a la Laura

8 lasagna noodles

1 8-ounce package cream cheese

1 1/2 cups cream-style cottage cheese

2 teaspoons dried basil, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 cans cream of shrimp soup

1/3 cup milk

1 pound shelled shrimp, cooked, peeled and halved

1 pound crab meat

Cook lasagna noodles according to the package. Drain and arrange 4 noodles in the bottom of a greased 13-by-9-by-2-inch baking dish. Blend cream cheese with cottage cheese, basil, salt and pepper. Spread half of this on the noodles.

Combine the soup, milk, shrimp and crab. Spread half of the mixture over the cottage cheese layer and repeat the layers. Bake uncovered in a 350-degree oven for 45 minutes.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.


If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe requests

* Esther M. Guffy, of Ellicott City, wants a recipe for a chocolate cake that is like candy fudge. "I had it at the Omni Hotel in Virginia Beach and the chef there called it the Decadent Chocolate Cake. He served it at Sunday brunch," she wrote.

* Jon DeHart of Baltimore wants a peanut butter sauce which he says was served on ice cream sundaes at the Playhouse in Jennerstown, Pa., many years ago. "All my efforts to find it have been duds," he wrote.

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