Aunty Pasto's 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.

• Preparation Time: 5 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 20 mins
• Calories: 475 Calories

Ingredients

• ½ teaspoon salt
• 1 egg, beaten
• ⅓ cup milk
• 2 tablespoons butter
• 1 (8 ounce) package cream cheese, softened
• 1 cup chopped onion
• ⅛ teaspoon ground black pepper
• 2 cups fresh sliced mushrooms
• ½ cup shredded sharp Cheddar cheese
• ¼ cup grated Parmesan cheese
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 teaspoons dried basil
• 1 (6 ounce) can crabmeat
• 8 lasagna noodles
• 1 ½ cups cottage cheese, creamed
• ⅓ cup dry white wine
• 1 pound cooked salad shrimp

Recipe Instructions

Step 1

Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.

Step 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.

Step 3

In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.

Step 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.

Step 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.