Description
I improved on a friends recipe…now it is the best I ever cooked or tasted!
Ingredients
- 9 lasagna noodles
- 1 tablespoon butter
- 1 cup minced onion
- 1 (8 ounce) package cream cheese, softened
- 1 ½ cups cottage cheese
- 1 egg, beaten
- 2 teaspoons dried basil leaves
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- ⅓ cup milk
- ⅓ cup dry white wine
- 1 (6 ounce) can crabmeat, drained and flaked
- 1 pound cooked small shrimp
- ¼ cup grated Parmesan cheese
- ½ cup shredded sharp Cheddar cheese
Instructions
- Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes
- or until al dente; drain
- and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
- In a skillet
- cook onion in butter over medium heat until tender. Remove from heat
- and stir in cream cheese
- cottage cheese
- egg
- basil
- and salt and pepper.
- In a medium bowl
- mix together the soup
- milk
- wine
- crabmeat
- and shrimp.
- Lay 3 cooked lasagna noodles on the bottom of a 9×13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle
- onion
- soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
- Bake in preheated oven for 45 minutes
- or until heated through and bubbly.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 8