Seafood Lasagna
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!
uncooked lasagna noodles
9
butter
1
tablespoon
minced onion
1
cup
cottage cheese
1 ½
cups
cream cheese, softened
1
(8 ounce) package
egg, beaten
1
large
dried basil leaves
2
teaspoons
salt
½
teaspoon
freshly ground black pepper
⅛
teaspoon
condensed cream of mushroom soup
2
(10.5 ounce) cans
cooked small shrimp
1
pound
crabmeat, drained and flaked
1
(6 ounce) can
milk
⅓
cup
dry white wine
⅓
cup
shredded sharp Cheddar cheese
½
cup
grated Parmesan cheese
¼
cup
 Preheat the oven to 350 degrees F (175 degrees C).
  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.
  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.
  Mix together condensed soup, shrimp, crabmeat, milk, and wine in a large bowl until combined; set aside.
  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.
  Bake in the preheated oven until heated through and bubbly, about 45 minutes.
