Seafood Lasagna

Serves: 12
Total Calories: 146


8 lasagna noodles
1 cup chopped onion
2 tablespoons butter or margarine
1 (8-ounce) package cream cheese, softened
1 1/2 cups cream-style cottage cheese
1 beaten egg
2 teaspoons dried basil, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 pound shelled shrimp, cooked and halved
1 (7 1/2-ounce) can crabmeat, drained
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp American cheese


Cook noodles according to directions; drain. Arrange 4 noodles in bottom of greased 9x13x2-inch baking dish. Cook onion in butter or margarine until tender. Blend in cream cheese. Stir in cottage cheese, egg, basil, salt, and pepper; spread half atop noodles. Combine soup, milk, and wine. Stir in shrimp and crab; spread half over cottage cheese layer. Repeat layers, beginning with remaining noodles. Sprinkle with Parmesan cheese. Bake, uncovered, in 350° oven for 45 minutes. Top with American cheese. Bake 2–3 minutes more. Let stand 15 minutes before serving.

Nutritional Facts:

Serves: 12
Total Calories: 146
Calories from Fat: 94

This Seafood Lasagna recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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