Aunty Pasto's Seafood Lasagna |
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Prep Time: 5 Minutes Cook Time: 75 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This lasagna features a white sauce made with cream of mushroom soup, white wine, crab meat, and shrimp. A wonderful dish to serve guests either at a luncheon or for a dinner party. I have served this dish to so many of my friends, and they have all asked for the recipe. Ingredients:
8 lasagna noodles |
2 tablespoons butter |
1 cup chopped onion |
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 (10.75 ounce) cans condensed cream of mushroom soup |
1/3 cup milk |
1/3 cup dry white wine |
1 (6 ounce) can crabmeat |
1 pound cooked salad shrimp |
1/4 cup grated parmesan cheese |
1/2 cup shredded sharp cheddar cheese |
2 cups fresh sliced mushrooms |
Directions:
1. Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
2. Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
3. In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
4. 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.
5. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
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