Seafood Lasagna Recipe

Ingredients

• 3/4 cup chopped onion
• 2 tablespoons butter
• 1 package (8 ounces) cream cheese, cubed
• 1-1/2 cups (12 ounces) 4% cottage cheese
• 1 egg, lightly beaten
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup white wine or chicken broth
• 1/2 cup milk
• 2 packages (8 ounces each) imitation crabmeat, flaked
• 1 can (6 ounces) small shrimp, rinsed and drained
• 9 lasagna noodles, cooked and drained
• 1/2 cup grated Parmesan cheese
• 3/4 cup shredded Monterey Jack cheese

Directions

• In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in the cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a large bowl, combine the soups, wine or broth, milk, crab and shrimp.
• Arrange three noodles in a greased 13-in. x 9-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese.
• Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving. Yield: 12 servings.

Seafood Lasagna published in Casserole Cookbook , p113