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, .