KitchenMagician's Recipe

LASAGNA - SEAFOOD

Category: Baked Pasta

Makes 8 servings.

2 T. butter
1 onion, chopped
1 8-oz. pkg. cream cheese, softened
1 1/2 c. creamed cottage cheese
1 egg, beaten
2 tsp. basil
1 tsp. dill
1/2 tsp. salt
1/4 tsp. black pepper
2 c. fresh sliced mushrooms
2 10-oz. cans cream of mushroom soup
1/4 c. milk
1/2 c. dry white wine
1 6-oz. can crabmeat, drained
1 lb. medium shrimp, cooked, peeled and deveined
12 oven-ready lasagna noodles
1/2 c. shredded Old Cheddar cheese
1/2 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese

Preheat oven to 350F.
Spray a 9 x 13-inch baking dish with cooking spray.
Melt 1 tablespoon butter in a small saute pan over medium heat. Add onion; cook until tender.
In a medium bowl, combine cream cheese, cottage cheese, egg, basil, dill and salt and pepper.
Add cooked onion; mix well.
Return saute pan to burner; melt remaining butter and saute mushrooms until browned.
In another bowl, combine soup, milk, and wine; stir in crab, shrimp, and cooked mushrooms.
Spread 1/2 of cheese mixture in the bottom of the baking pan.
Place 3 noodles over the cheese mixture. Spread 1/2 soup mixture on top of noodles.
Top with 3 more noodles. Repeat layers finishing with noodles.
Bake, uncovered, at 350F for 30 minutes. Top with Cheddar and Mozzarella cheese. Sprinkle top with Parmesan cheese.
Return to oven and continue baking an additional 15 minutes, or until Parmesan is lightly browned.
Remove from oven; let stand 15 minutes before serving.