Seafood Lasagna

Name: Seafood Lasagna
Ingredients: 8 lasagna noodles; 1 c. chopped onion; 2 Tbsp. butter or oleo; 1 (8 oz.) pkg. cream cheese, softened; 1 1/2 c. cream-style cottage cheese; 1 beaten egg; 2 tsp. dried basil, crushed; 2 cans cream of mushroom soup; 1/3 c. milk; 1/3 c. dry white wine; 1 lb. shelled shrimp, cooked and halved; 1 (7 1/2 oz.) can crabmeat, drained and flaked; 1/4 c. grated Parmesan cheese; 1/2 c. shredded sharp cheese

14 ingredients

10 steps

Ingredients

8 lasagna noodles
1 c. chopped onion
2 Tbsp. butter or oleo
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. cream-style cottage cheese
1 beaten egg
2 tsp. dried basil, crushed
2 cans cream of mushroom soup
1/3 c. milk
1/3 c. dry white wine
1 lb. shelled shrimp, cooked and halved
1 (7 1/2 oz.) can crabmeat, drained and flaked
1/4 c. grated Parmesan cheese
1/2 c. shredded sharp cheese

Directions

1

Cook lasagna noodles according to package directions; drain. Arrange 4 noodles in bottom of greased 13 x 9 x 2-inch baking dish.
2

Cook onion in butter until tender; blend in cream cheese. Stir in cottage cheese, egg, basil, 1/2 teaspoon salt and 1/8 teaspoon pepper; spread half atop noodles.
3

Combine soup, milk and wine.
4

Stir in shrimp and crab; spread half over cottage cheese layer.
5

Repeat layers.
6

Sprinkle with Parmesan.
7

Bake, uncovered, in a 350° oven for 45 minutes.
8

Top with shredded sharp cheese. Bake 2 to 3 minutes more.
9

Let stand 15 minutes before serving. Makes 12 servings.
10

(Garnish with tomato, parsley and extra shrimp.)