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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Everyone seems to enjoy this dish. I like to prepare it the day before and refrigerate it overnight. Just take it out of the fridge 30 minutes before popping it in the oven. Viola Walmer, Tequesta, Florida Ingredients:
3/4 cup chopped onion |
2 tablespoons butter |
1 package (8 ounces) cream cheese, cubed |
1-1/2 cups (12 ounces) 4% cottage cheese |
1 egg, lightly beaten |
2 teaspoons dried basil |
1 teaspoon salt |
1/4 teaspoon pepper |
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup white wine or chicken broth |
1/2 cup milk |
2 packages (8 ounces each) imitation crabmeat, flaked |
1 can (6 ounces) small shrimp, rinsed and drained |
9 lasagna noodles, cooked and drained |
1/2 cup grated parmesan cheese |
3/4 cup shredded monterey jack cheese |
Directions:
1. In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in the cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a large bowl, combine the soups, wine or broth, milk, crab and shrimp.
2. Arrange three noodles in a greased 13-in. x 9-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese.
3. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving. Yield: 12 servings.
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