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Butter Seafood Lasagna

Chef.at.Home's picture
Ingredients
  Lasagna noodles 8
  Onion 1 Large, chopped
  Butter 2 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)
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

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Seafood

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