Seafood Lasagna Ii

Name: Seafood Lasagna Ii
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; 1/3 cup dry white wine; 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

16 ingredients

5 steps

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
1/3 cup dry white wine
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

Directions

1

Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
2

In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
3

In a medium bowl, mix together 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 in preheated oven for 45 minutes, or until heated through and bubbly.