Ingredients:
12 lasagna noodles
1 large onions, chopped
2 tablespoons butter
1 (8 ounce) packages cream cheese, softened
1 1/2 cups small curd cottage cheese
1 beaten eggs
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/2 cup dry white wine
1 lb frozen shelled shrimp, cooked first and halved
1 (7 1/2 ounce) cans crabmeat, drained, flaked, cartilage removed
1/4 cup grated parmesan cheese
1/2 cup shredded American cheese
Directions:
Cook lasagna noodles until not quite al dente, drain. Arrange 4 of the noodles to cover bottom of greased 13×9 inch baking dish.
Cook onion in butter til tender but not brown, blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper, spread 1/3 atop noodles.
Combine soup, milk and wine. Stirr in shrimp and crab; spread 1/3 over cottage cheese layer. Repeat layers of noodles, cheese mixture, and seafood mixture. Sprinkle with parmesan cheese. Bake, uncovered at 350 for 35 minutes. Top with shredded american cheese. Bake just until cheese melts, 2-3 minutes or so. Let stand 15 minutes before serving.
Servings: 12
Time preparation: 20 min.
Time total: 60 min.