aunty pasto's seafood lasagna

Ingredients

• Servings: 8
• 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
• 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

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• cook noodles in a large pot of boiling salted water until done. rinse and drain noodles. set aside.
• 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.
• in a medium bowl, combine soup, milk, and . stir in crab, shrimp, and mushrooms.
• 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.
• 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.