Seafood Lasagna

Ingredients :

9 uncooked lasagna noodles

1 tablespoon butter

1 cup minced onion

1 ½ cups cottage cheese

1 (8 ounce) package cream cheese, softened

1 large egg, beaten

2 teaspoons dried basil leaves

½ teaspoon salt

⅛ teaspoon freshly ground black pepper

2 (10.5 ounce) cans condensed cream of mushroom soup

1 pound cooked small shrimp

1 (6 ounce) can crabmeat, drained and flaked

⅓ cup milk

⅓ cup dry white wine

½ cup shredded sharp Cheddar cheese

¼ cup grated Parmesan cheese

 

Directions :

Preheat the oven to 350 degrees F (175 degrees C).

Bring a pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until al dente, 8 to 10 minutes; drain, then rinse in cold water. Set aside.

Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until tender. Remove the skillet from heat and stir in cottage cheese, cream cheese, egg, basil, salt, and pepper until well combined. Set aside.

Mix together condensed soup, shrimp, crabmeat, milk, and wine in a large bowl until combined; set aside.

Lay 3 cooked lasagna noodles on the bottom of a 9×13-inch baking dish. Spread 1/3 of the onion mixture over noodles, then cover with 1/3 of the soup mixture. Repeat noodle, onion, and soup layers 2 more times. Top with Cheddar and Parmesan cheese.

Bake in the preheated oven until heated through and bubbly, about 45 minutes.