Seafood lasagna #1

Yield: 12 Servings

Measure Ingredient
8 Lasagna noodles
1 cup Onions; chopped
2 tablespoons Butter
1 pack (8-oz) cream cheese; softened
1½ cup Cream style cottage cheese
1 Egg; beaten
2 teaspoons Dried basil; crushed
2 cans Cream of mushroom soup
⅓ cup Milk
⅓ cup Dry white wine
1½ pounds Shrimp; cooked, shelled and halved
1 pounds White lump crabmeat
¼ cup Parmesan cheese; grated
½ cup Sharp American cheese; shredded

Cook Lasagna noodles according to package directions; drain. Arrange 4 noodles on the bottom of a greased l3x9x2-inch pyrex dish. Cook onion in butter until tender; blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper. Spread half of this mixture atop noodles. Combine soup, milk and wine; stir in shrimp and crab. Spread half of this atop cheese layer. Repeat the layers. Sprinkle with Parmesan cheese. Bake uncovered in a 350 degree oven for 45 minutes. Top with American cheese and bake a few minutes longer until cheese melts. Can be frozen. Serves 12.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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