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, .