Seafood Lasagne


Recipe submitted By: Daystar

Comments:
You can use more noodles if you want to (I do).
You can use no-cook noodles if you like.
You can use two eggs to thicken the cheeses a little more.
You can change the herb, using tarragon, for example (it's excellent with seafood).
Sometimes I add some sliced mushrooms when I sauté the onions.
You can use 1/2 lb shrimp plus 1/2 lb bay scallops or sliced large scallops. And, I'm guilty of adding more cheese than is called for.


Ingredients

8 lasagne noodles
2 Tbs. butter
1 c. chopped onion 1 8 oz pkg. cream cheese, softened
1 1/2 c. creamed cottage cheese
1 egg, beaten
2 tsp. basil
1/2 tsp salt
1/8 tsp pepper
2 10 oz. cans cream of mushroom soup
1/3 c milk
1/3 c dry white wine
1 5 oz. can crab meat
1 lb. shelled shrimp, deveined and cooked
1/4 c. grated Parmesan cheese
1/2 c. shredded, sharp cheddar cheese.

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Directions

Cook noodles. Place 4 in 9 x 13 in. pan.
Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, salt and pepper.
Spread 1/2 of mixture over noodles.
Combine soup, milk and wine.
Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer.
Repeat all layers.
Sprinkle with Parmesan cheese and bake, uncovered at 350 deg. for 45 min. Top with sharp cheese,
Then brown under broiler and let stand 15 minutes before serving.

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