This seafood lasagna has lots of crab and shrimp for great seafood flavor. It is easy to make and the best I have ever tasted!
Ingredients
- uncooked lasagna noodles: 9 piece
- butter: 1 Tbsp
- onion: 1 cup (minced)
- ½ cups cottage cheese: 1 piece
- cream cheese: 1 pack (8 ounce pack, softened)
- egg: 1 piece (beaten)
- basil leaves: 2 tsp (dried)
- salt: 0.5 tsp
- black pepper: 0.125 tsp (freshly ground)
- condensed cream of mushroom soup: 2 cans (10.5 ounce cans)
- small shrimp: 1 pound (cooked)
- crabmeat: 1 can (6 ounce can, drained and flaked)
- milk: 0.33333 cup
- dry white wine: 0.33333 cup
- sharp Cheddar cheese: 0.5 cup (shredded)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until al dente, 8 to 10 minutes; drain, then rinse in cold water. Set aside.
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Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until tender. Remove the skillet from heat and stir in cottage cheese, cream cheese, egg, basil, salt, and pepper until well combined. Set aside.
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Mix together condensed soup, shrimp, crabmeat, milk, and wine in a large bowl until combined; set aside.
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Lay 3 cooked lasagna noodles on the bottom of a 9x13-inch baking dish. Spread 1/3 of the onion mixture over noodles, then cover with 1/3 of the soup mixture. Repeat noodle, onion, and soup layers 2 more times. Top with Cheddar and Parmesan cheese.
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Bake in the preheated oven until heated through and bubbly, about 45 minutes.
