|Lasagna noodles||1⁄2 Pound|
|Olive oil/Vegetable oil||1 Tablespoon|
|Condensed cream of shrimp soup||21 Ounce|
|Canned king crabmeat||14 Ounce|
|Cottage cheese||2 Pound, cream style|
|Cream cheese||8 Ounce, softened|
|Onion||1 Large, chopped (1 Cup)|
|Basil leaf||2 Teaspoon, crumbled|
|Ripe tomatoes||4 Medium, peeled and sliced|
|Grated cheddar cheese||1 Cup (16 tbs)|
1 Slide lasagna noodles, a few at a time so as not to break, into a large kettle of boiling salted water.
Add olive oil or vegetable oil to keep noodles from sticking.
Cook, stirring often with a wooden spoon, 15 minutes, or just until tender.
Drain; cover with cold water.
2 While noodles cook, drain and flake crab-meat, carefully removing any thin bony tissue.
Combine crabmeat and soup in large saucepan.
Heat until bubbly.
3 Blend cottage cheese and cream cheese with onion, egg, basil, salt, and pepper in large bowl.
4 Line bottom of a lightly oiled baking dish, 13x9x2, with a single layer of noodles(Lift each strip separately from water with tongs and hold over kettle to drain.)
Top with half of cheese mixture, another single layer of noodles, then all of crab sauce.
Cover with remaining noodles, then remaining cheese mixture.
Arrange tomato slices in single layer on top; sprinkle with sugar(Casserole can be put together up to this point, then chilled.
Remove from refrigerator and let stand at room temperature 30 minutes before baking.)
5 Bake in moderate oven (350Â°) 15 minutes; sprinkle with grated cheese.
Bake 45 minutes longer, or until crusty brown.
Let stand about 15 minutes to set, then cut in 8 servings; lift out with wide spatula.