Ingredients
8
8 servings
- •8 lasagna noodles
- •2 tablespoons butter
- •1 cup chopped onion
- •1 (8 ounce) package cream cheese, softened
- •1.5 cups cottage cheese, creamed
- •1 egg, beaten
- •2 teaspoons dried basil
- •0.5 teaspoon salt
- •0.125 teaspoon ground black pepper
- •2 (10.75 ounce) cans condensed cream of mushroom soup
- •0.33333334326744 cup milk
- •0.33333334326744 cup dry white wine
- •1 (6 ounce) can crabmeat
- •1 pound cooked salad shrimp
- •0.25 cup grated Parmesan cheese
- •0.5 cup shredded sharp Cheddar cheese
- •2 cups fresh sliced mushrooms
Instructions
- 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 wine. 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.
Nutritional Facts
Per 8 servings
- Calories: 475
- Carbohydrate: 28g
- Fat: 25g
- Fiber: 2g
- Protein: 33g
- Sugar: 4g
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