Butter Seafood Lasagna Recipe
Ingredients
8 lasagna noodles
1 large onion, chopped
2 tablespoons butter
1 8-ounce package cream cheese, softened
1 1/2 cups cream-style cottage cheese (12 ounces)
1 beaten egg
2 teaspoons dried basil, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
2 10 3/4-ounce cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 pound fresh or frozen shelled shrimp, cooked and halved
1 7 1/2-ounce can crab meat, drained, flaked, and cartilage removed
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp American cheese (2 ounces)
Directions
Cook lasagna noodles according to package directions; drain well.
Arrange 4 noodles to cover bottom of a greased 13 x 9 x 2-inch baking dish.
Cookonion in butter till tender but not brown; blend in cream cheese.
Stir in cottage cheese, egg, basil, salt, and pepper; spread half atop noodles.
Combine soup, milk, and wine.
Stir in shrimp and crab; spread half over cottage cheese layer.
Repeat layers of noodles, cheese mixture, and seafood mixture.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 45 minutes.
Top with shredded American cheese.
Bake till cheese melts, 2 to 3 minutes more.
Let stand 15 minutes before serving
Arrange 4 noodles to cover bottom of a greased 13 x 9 x 2-inch baking dish.
Cookonion in butter till tender but not brown; blend in cream cheese.
Stir in cottage cheese, egg, basil, salt, and pepper; spread half atop noodles.
Combine soup, milk, and wine.
Stir in shrimp and crab; spread half over cottage cheese layer.
Repeat layers of noodles, cheese mixture, and seafood mixture.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 45 minutes.
Top with shredded American cheese.
Bake till cheese melts, 2 to 3 minutes more.
Let stand 15 minutes before serving
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