Seafood Lasagna II Tasty Recipes
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| Seafood Lasagna II |
"I improved on a friends recipe...now it is the best I ever cooked or tasted!"
Ingredients :
- 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 wine
- 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
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H30M |
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- 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, wine, 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.
Notes :
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