Yield: 12 Servings
|1 cup||Onions; chopped|
|1 pack||(8-oz) cream cheese; softened|
|1½ cup||Cream style cottage cheese|
|2 teaspoons||Dried basil; crushed|
|2 cans||Cream of mushroom soup|
|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, .