Seafood Lasagna

Submitted by BlondieItaliana

"Great for a change for Sunday Dinner, or a luncheon, or even a dinner party... The white wine sauce can be made with chicken boullion or white grape vinegar if alcohol-free version is desired."

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 8

ingredients

• 8 lasagna noodles (I use the no-boil or ready to bake version)
• 2 tablespoons butter
• 1 cup onion, chopped
• 1 (8 ounce) package cream cheese, softened
• 1 1⁄2 cups cottage cheese, creamed
• 1 egg, beaten
• 2 teaspoons dried basil
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup
• 1⁄3 cup milk
• 1⁄3 cup dry white wine
• 1 (6 ounce) can crabmeat
• 1 lb shrimp (cooked baby shrimp or salad shrimp)
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 cup sharp cheddar cheese, shredded
• 2 cups sliced mushrooms (I use fresh mushrooms only)

directions

1. Melt butter in a small sauce pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
2. In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
3. Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
4. Bake, uncovered, at 350 degrees for 45 minutes. Top with cheddar & parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

Reviews

[vlmach]

WE love seafood and we now love this lasagna! * * * * * five stars

 

[Gina from TX]

I made this last night for company along with your crab dip Recipe #299824 and everything was a hit. We also used your popover bake recipe too with some old bay seasoning to keep with the seafood theme. Everything was delicious. This lasagna will be a staple in our meal planning from now on. Thanks a lot.