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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Great for a change for Sunday Dinner, or a luncheon, or even a dinner party... The white wine sauce can be made with chicken boullion or white grape vinegar if alcohol-free version is desired. Ingredients:
8 lasagna noodles (i use the no-boil or ready to bake version) |
2 tablespoons butter |
1 cup onion, chopped |
1 (8 ounce) package cream cheese, softened |
1 1/2 cups cottage cheese, creamed |
1 egg, beaten |
2 teaspoons dried basil |
1/2 teaspoon salt |
1/8 teaspoon ground black pepper |
2 (10 3/4 ounce) cans condensed cream of mushroom soup |
1/3 cup milk |
1/3 cup dry white wine |
1 (6 ounce) can crabmeat |
1 lb shrimp (cooked baby shrimp or salad shrimp) |
1/4 cup parmesan cheese, grated |
1/2 cup sharp cheddar cheese, shredded |
2 cups sliced mushrooms (i use fresh mushrooms only) |
Directions:
1. Melt butter in a small sauce pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
2. In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
3. Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
4. Bake, uncovered, at 350 degrees for 45 minutes. Top with cheddar & parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
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