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Dee- lish!...
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8
lasagna |
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noodles, cooked and drained |
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2
Tbs |
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butter |
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1
cup |
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chopped onion |
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1/3
cup |
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milk |
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2
cans |
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cream of chicken soup |
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1/3
cup |
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white wine |
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1
lb |
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medium shrimp, raw, deveined and halved
(tails off) |
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1
lb |
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fresh crab, drained and picked through |
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8
oz |
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cream cheese, softened |
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1½
cups |
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small curd cottage cheese |
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1
large |
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egg,
beaten |
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2
tsp |
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dried crushed basil |
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salt
and pepper |
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¼
cup |
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shredded Parmesan cheese |
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grated sharp cheddar cheese |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
Arrange 4
cooked noodles in 13x9" dish. |
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3 |
In medium
saucepan, melt butter and sauté onion until
tender. Set aside. |
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4 |
In a large
saucepan, combine soup, milk and wine. Heat to
simmer and add shrimp and crab. Remove from heat
and set aside to cool. |
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5 |
In medium
bowl, blend together cream cheese and cottage
cheese. Mix in egg, basil and salt and pepper.
Stir in onion mixture. |
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6 |
Spread half
of cheese mixture on noodles. Pour on half of
seafood mixture and spread over cheese. Repeat
layers. Sprinkle with Parmesan. |
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7 |
Bake,
uncovered, for 45 minutes. Sprinkle with cheddar
and return to oven until cheddar is bubbly. |
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8 |
Let sit for
a few minutes before serving. |
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Servings: 8
Cooking Tips:
*Be sure to let lasagna cool
for a bit before slicing. If you slice too soon, the
filling will ooze out onto the plates.
*If you have a Costco near you, they carry a wonderful
can of fresh crab in their cold section near the
cheeses. |
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