Seafood Lasagna with Crab and Shrimp So Tasty

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Seafood Lasagna with Crab and Shrimp

"I improved on a pals recipe...Now it is the satisfactory I ever cooked or tasted!"

Ingredients :

nine lasagna noodles
1 tablespoon butter
1 cup minced onion
1 (8 ounce) package cream cheese, softened
1 half of cups cottage cheese
1 egg, overwhelmed
2 teaspoons dried basil leaves
half of teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/three cup dry white wine
1 (6 ounce) can crabmeat, drained and flaked
1 pound cooked small shrimp
1/four cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Bring a pot of lightly salted water to a boil. Cook pasta for eight to 10 minutes, or until al dente; drain, and rinse in bloodless water. Preheat oven to 350 tiers F (one hundred seventy five degrees C).
In a skillet, prepare dinner onion in butter over medium heat until tender. Remove from warmth, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
In a medium bowl, mix collectively the soup, milk, wine, crabmeat, and shrimp.
Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion combination over the noodles. Then unfold 1/three of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice extra. Top with Cheddar cheese and Parmesan cheese.
Bake in preheated oven for forty five minutes, or until heated thru and bubbly.

Notes :

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