WONDERFUL – again, a little on the expensive side because of the seafood and the cheese, but so so good! Even if you have someone who doesn’t like seafood I think this would be ok, it’s not very fishy, I don’t think (but I love seafood!)
- 9 lasagna noodles
- 1 tablespoon butter
- 1 cup minced onion
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups cottage cheese
- 1 egg, beaten
- 2 teaspoons dried basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon freshly 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, drained and flaked
- 1 pound cooked small shrimp
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded sharp Cheddar cheese
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.
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.
Of course I used Olive Oil instead of butter
Some of the reviews on this recipe said to use Fontina Cheese instead because it makes it not-so-runny, I used Fontina and it was not runny at all and tasted phenomenal
We used Dancing Bull Chardonnay because it was on sale (though I don’t think Chardonnay is typically considered a dry white), it also went well with the meal…so Jake says…
I used my left-over imitation crab from my zucchini recipe
I have found that having a block of Parmesan Cheese in the fridge is kind of a staple, I use it all the time
I think I used a little more Cheddar than it calls for, and I generally use Medium Cheddar on a regular basis so I used that instead of Sharp
I broiled it for a bit once it was done baking to get the cheese crunchy on the top