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Seafood Lasagna

Source of Recipe


N/A






List of Ingredients



• 9 lasagna noodles
  
• 1 tablespoon butter
  
• 1 cup minced onion
  
• 1 (8 ounce) package cream cheese, softened
  
• 1 1/2 cups cottage cheese
  
• 1 egg, beaten
  
• 2 teaspoons dried basil leaves
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 2 (10.75 ounce) cans condensed cream of mushroom soup
  
• 1/3 cup milk
  
• 1 (6 ounce) can crabmeat, drained and flaked
  
• 1 pound cooked small shrimp
  
• 1/4 cup grated Parmesan cheese
  
• 1/2 cup shredded sharp Cheddar cheese
  
• 1/3 cup dry white wine optional
  






Instructions



1. Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep separate so they do not stick together. Preheat oven to 350 degrees F (175 degrees C).
   
   
2. In a skillet, heat butter and saute onion over medium heat until tender. Remove from heat and stir in cream cheese, cottage cheese, egg, basil, salt and pepper. Mix thoroughly.
   
   
3. In a mixing bowl, combine the soup, milk, wine, crabmeat and shrimp
   
   
4. Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
   
   
5. Bake uncovered in a preheated oven for 45 minutes or until heated through and bubbly.