Crabmeat Lasagna

Name: Crabmeat Lasagna
Ingredients: 1 lb. backfin lump crabmeat; 8 oz. lasagna noodles, cooked and drained; 1 can cream of shrimp or crab bisque (undiluted); 8 oz. cream cheese, softened; 1 pt. small curd cottage cheese; 1 egg; 1/2 tsp. salt; 2 tsp. basil; 1/8 tsp. pepper; 1/2 c. finely chopped onion; 1/4 c. freshly chopped parsley; 3 tomatoes, sliced thin; 8 oz. shredded Cheddar cheese

13 ingredients

10 steps

Ingredients

1 lb. backfin lump crabmeat
8 oz. lasagna noodles, cooked and drained
1 can cream of shrimp or crab bisque (undiluted)
8 oz. cream cheese, softened
1 pt. small curd cottage cheese
1 egg
1/2 tsp. salt
2 tsp. basil
1/8 tsp. pepper
1/2 c. finely chopped onion
1/4 c. freshly chopped parsley
3 tomatoes, sliced thin
8 oz. shredded Cheddar cheese

Directions

1

Combine crabmeat and soup, then combine cream cheese, cottage cheese, egg, onion, parsley and seasonings.
2

Arrange 1/2 of noodles in lasagna pan.
3

Top with 1/2 of cheese mixture and all of crabmeat mixture.
4

Top with remaining noodles, then remaining cheese mixture.
5

Bake at 350° for 1/2 hour.
6

Or freeze for later use.
7

If lasagna has been frozen, increase baking time to between 45 minutes and 1 hour.
8

Layer sliced tomatoes on top.
9

Sprinkle with grated Cheddar cheese.
10

Return to oven for 15 more minutes.