| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Meats |
American |
Seafood |
12 |
Servings |
INGREDIENTS
| 8 |
|
Lasagna noodles |
| 1 |
c |
Onions; chopped |
| 2 |
tb |
Butter |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1 1/2 |
c |
Cream style cottage cheese |
| 1 |
|
Egg; beaten |
| 2 |
ts |
Dried basil; crushed |
| 2 |
cn |
Cream of mushroom soup |
| 1/3 |
c |
Milk |
| 1/3 |
c |
Dry white wine |
| 1 1/2 |
lb |
Shrimp; cooked, shelled and halved |
| 1 |
lb |
White lump crabmeat |
| 1/4 |
c |
Parmesan cheese; grated |
| 1/2 |
c |
Sharp American cheese; shredded |
INSTRUCTIONS
Cook Lasagna noodles according to package directions; drain. Arrange 4
noodles on the bottom of a greased l3x9x2-inch pyrex dish. Cook onion in
butter until tender; blend in cream cheese. Stir in cottage cheese, egg,
basil, salt and pepper. Spread half of this mixture atop noodles. Combine
soup, milk and wine; stir in shrimp and crab. Spread half of this atop
cheese layer. Repeat the layers. Sprinkle with Parmesan cheese. Bake
uncovered in a 350 degree oven for 45 minutes. Top with American cheese and
bake a few minutes longer until cheese melts. Can be frozen. Serves 12.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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