Butter Seafood Lasagna
|Onion||1 Large, chopped|
|Cream cheese||8 Ounce, softened (1 Package)|
|Cream-style cottage cheese||12 Ounce (1 1/2 Cups)|
|Egg||1 , beaten|
|Dried basil||2 Teaspoon, crushed|
|Condensed cream of mushroom soup||21 1⁄2 Ounce (2 Cans, 13/4 Ounce Each)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Shelled shrimp||1 Pound, cooked and halved (Fresh Or Frozen)|
|Canned crabmeat||7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 Can)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Shredded sharp american cheese||2 Ounce (1/2 Cup)|
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