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.