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Tuesday, March 22, 2016

seafood lasagna ii

Ingredients

  • Servings: 8
  • 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
  • 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

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • 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).
  • 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.
  • in a medium bowl, mix together the soup, milk, , crabmeat, and shrimp.
  • 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.
  • bake in preheated oven for 45 minutes, or until heated through and bubbly.

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