Paula’s Crab and Shrimp Lasagna

Contributed by Paula Berglund Blum

Paula posted pictures of this delicious crab and shrimp lasagna on Facebook and they looked so good that we simply had to have and publish the recipe. I hope you like it as much as we did! – Sid

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1/2 cup of chopped celery
1/2 cup of chopped white onion
5 cloves minced garlic
1 cup frozen spinach (squeezed of all water)
2 oz feta
4 oz cottage cheese
2 oz parmesan cheese
8 oz crab
8 lasagna sheets (parboiled so they will roll up)
8 16/20 count shrimp (boiled)
16 slices of provolone

Saute’ celery and onions in bacon fat until soft. Add garlic, and saute’ until you smell it. Add feta, cottage cheese, and parmesan and mix thoroughly. Incorporate spinach. Adust seasoning with salt, pepper, red pepper, and Old Bay Seasoning. Remove to mixing bowl. When cooled add crab meat. Place one slice of provolone on the end of the lasagna sheet closest to you. Add crab mixture from end with cheese 3/4 of the length of the sheet and roll up. Place in small buttered casserole dish seam side down. Place two shrimp halves and one slice of provolone on top of each roll. I made 4 small casseroles, but they can be placed all in one large casserole. Bake at 350 for 30 minutes, or until browned.

Chef at Large Member

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