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Aunty Pastos Seafood Lasagna

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 ½ cups cottage cheese, creamed
    • 1 egg, beaten
    • 2 teaspoons dried basil
    • ½ teaspoon salt
    • �� teaspoon ground black pepper
    • 2 (10.75 ounce) cans condensed cream of mushroom soup
    • �� cup milk
    • �� cup dry white wine
    • 1 (6 ounce) can crabmeat
    • 1 pound cooked salad shrimp
    • ¼ cup grated Parmesan cheese
    • ½ 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.