Creamy Seafood Lasagna (recipe can be made ahead and frozen)

The Kitchen Witch demonstrates how to make Creamy Seafood Lasagna (recipe can be made ahead and frozen) A delicious freezer cooking make ahead that is a sure crowd pleaser featuring Philadelphia Cream Cheese.
For printable recipe:
The Kitchen Witch blog:

1 250 gram container Chive and Onion Philadelphia Cream Cheese
1 250 gram container Philadelphia Cream Cheese light
1/3 cup(s) of hot chicken stock
2 tbsp. of sherry
3 cloves minced garlic
1 tsp. of dried basil
1/4 tsp. of black pepper
454 grams frozen pre-cooked shrimp
1 can chunk crab meat
6 large scallops
1 cup(s) of frozen rapini or spinach
1 cup(s) of 2% cottage cheese
1 beaten egg
1 380 gram bag Kraft 4 Cheese Italiano cheese
8 no boil lasagna noodles

In a large bowl, mix together the cream cheeses, chicken stock, sherry, garlic, basil, and pepper. Whisk to make a smooth cream sauce.
Thaw the shrimp in cold water and sear the scallops in a non stick pan sprayed with cooking spray.
When scallops are cooked through, remove from heat and cut into quarters.
Add the shrimp, scallops, and can of crab to the cream sauce. Set aside.
Thaw the frozen rapini or spinach and drain well. In another bowl, mix together the rapini or spinach, cottage cheese, and egg.
Preheat oven to 350 and spray a lasagna pan with cooking spray.
Layer 3-4 lasagna noodles in your lasagna pan. Spread with a layer of half the cottage cheese mixture. Then spread with a layer of 1/2 the seafood cream sauce mixture, and cover with 1/2 the package of shredded cheese.
Repeat steps above ending with the seafood mixture and covering with the remaining cheese. Can be double wrapped, and frozen at this point. If baking from frozen, thaw lasagna overnight in refrigerator before it goes in oven.
Bake in a 350 oven for 60 minutes until the cheese is golden and bubbly.
Let rest on counter for 20 minutes before serving to give it a chance to set.


Cindy Pernarowski says:

We are trying this today!!! Thanks to you and your fabulous Mom!!! love cindy

Lyndsay Wells, The Kitchen Witch says:

Hi Lilly, this would be just fine without the sherry – still delicious! You could substitute white wine if you wanted but not necessary, Enjoy!

Jasmine Gaither says:

I cooked this last night. My husband and I loved it!!! Thank you so much!

Jeanine Friesen says:

Looks delicious, Lyndsay, and I’m not even a fan of seafood. So creamy though!! (love the jacket, btw) 🙂

Claudia Carlos says:

It’s DELICIOUS!! My favorite! Everyone asks for the recipe! As you say: IT’S SUCH A WINNER!

getlauriekor says:

do u mean those little 250 g plastic containers of cream cheese?

Rob Haas says:

Your Mother’s Creamy Seafood Lasagna looks great. What if I can’t cook? Keep in touch. Thanks, Rob!

Lyndsay Wells, The Kitchen Witch says:

@KissHope I’m so excited that you will be making this. You could also saute the mushrooms and add them with the seafood. They would be a lovely addition! Let me know how you like it 🙂

Lyndsay Wells, The Kitchen Witch says:

@aligusify Thank you so much! I’m hangin in there barely 😉

KissHope says:

@TheKitchenWitch1 ‘ Everyone loved this and there was one small piece left. I added diced sun dried tomatoes and sauteed mushrooms to it. It was really a hit. Thanks for posting a great recipe.

Lyndsay Wells, The Kitchen Witch says:

@KissHope My ultimate hope is that you, my friend, will be able to try this. I so get food aversions based on past. This recipe is so delicious but if you just can’t do seafood, you could substitute it for chicken and mushrooms using the same ingredients. The recipe is also amazing this way.

Lyndsay Wells, The Kitchen Witch says:

@mlborys Thanks Miriam! I am in renovation la la land right now 🙂 Love you!

KissHope says:


Hi Lyndsay, told my friends about this dish and now fixing Sat.for dinner. Think I might saute’ some fresh mushroom and add to the spinach mixture. Going to serve up with a nice crusty bread/simple salad and a Pinot Grigio. Can’t wait to see your DIY, happy cooking.

3Birds1Nerd says:

Could I make this without the Sherry? Could I substitute something else.

Lyndsay Wells, The Kitchen Witch says:

@bakingchin I know what you mean 🙂 Scott Conant on Chopped is a purist about that! This is so good it might even change his mind (okay, I used Philadelphia cream cheese, so maybe not – but it’s still YUMM) xoxo

Lyndsay Wells, The Kitchen Witch says:

@summ83 Hello there 🙂 I live on Vancouver Island in Canada so fresh seafood is in abundance here and can be purchased right off the boat. I use frozen seafood for this recipe to make it accessible to cooks who don’t have the same access as I do. I’m sure this would be that much more amazing using fresh as the seafood in your part of the world sounds like it is beyond fabulous!

Lyndsay Wells, The Kitchen Witch says:

@bakingbeauties Thanks Jeanine, and as I said above, if you’re not quite on board with seafood, this recipe is also really good with cooked chicken and sauteed mushrooms.

Elvis Nativi says:

I love this recipe!! Of course I add my secret touch but it’s so yummy!! Thank you so much!!

Jasmine Gaither says:

Can you add me to your blog?

Lyndsay Wells, The Kitchen Witch says:

@getlauriekor Good question, I should have specified – yes. You will use one 250 g container of each flavour.

Linda Tanner says:


Nomadic Yute/blankthecool says:

hey Kitchen witch, how long can i freeze this for?

KissHope says:

This will get me some brownie points for sure. I am not much of a seafood lover, unfortunately had cod liver oil poured down my throat for a couple yrs after having whooping cough. Supposedly per the dr it was a remedy. Hence the slightest fishy smell flips my stomach and turned me off most all seafood, but some friends are crazy over shrimp etc. Thanks for a super recipe that I know they will love.

Lyndsay Wells, The Kitchen Witch says:

Thanks so much for letting me know Jasmine 🙂 I just love this recipe and I’m glad you do too!

June Witty says:

In the video it looks like you only make one layer? There must be two layers of uncooked lasagnia noodles for the rest of the ingredients.

Lyndsay Wells, The Kitchen Witch says:
marie Savino says:

Thankyou for your recipe. I have a dinner party comming up where I am making papardelle with a goat ragu but some of my guests are pesciterians. This will work a treat as I dont need 2 pots of pasta boiling 🙂

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