Seafood Lasagne

Serves: 10
Total Calories: 285


1/2 pound lasagna noodles
1 tablespoon vegetable oil
2 (10 1/2-ounce) cans cream of shrimp soup
2 (6 1/2-ounce) cans crab meat cartilage removed
1 (16-ounce) carton cottage cheese cream-style
1 (8-ounce) package cream cheese
1 onion large, chopped
1 egg
2 teaspoons basil dried, crushed
1 teaspoon salt
1/4 teaspoon black pepper freshly ground
4 tomatoes skinned and sliced
2 teaspoons sugar
1 cup Cheddar cheese grated


Slide noodles into a large kettle of boiling water to which vegetable oil has been added. Cook until barely tender drain. Rinse with cold water drain well. Combine soup and crab set aside. In another bowl, blend cottage and cream cheeses with onion, egg, basil, salt, and pepper. Line bottom of greased 9 x 13-inch baking dish with single layer of noodles. Top with 1/2 cheese mixture, then single layer noodles, all the crab sauce, remaining noodles, and remainder of cheese mixture. Arrange tomato slices on top sprinkle with sugar. (Casserole can be put together up to this point, then refrigerated. Before baking remove from refrigerator and allow to stand at room temperature 30 minutes.) Bake at 350° F for 15 minutes sprinkle with grated Cheddar cheese and bake 45 minutes or until crusty brown. Let stand 15 minutes to set before serving.

Nutritional Facts:

Serves: 10
Total Calories: 285
Calories from Fat: 168

This Seafood Lasagne recipe is from the More Family Favorites Cookbook. Download this Cookbook today.

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