"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Seafood Lasagne Recipe

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This recipe for Seafood Lasagne, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Moilanen
Added: Wednesday, January 9, 2008


8 lasagna noodles
1 cup chopped onion
2 tbsp. butter
1 8 oz pkg. cream cheese, softened
1 1/2 cups cream style cottage cheese
1/2 tsp. salt
1/8 tsp. pepper
1 beaten egg
2 tsp. dried basil, crushed
1 10 oz. cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 lb. shelled shrimp, cooked and halved
1 7 1/2 oz. can crab, drained, flaked and cartilage removed
1/4 cup grated Parmesan cheese
1/2 cup (2 oz.) shredded sharp cheese (such as cheddar)

Cook lasagna; noodles according to package directions; drain and arrange 4 of the noodles in bottom of greased 9 x 12 x 2 inch baking dish. Saute onion in butter until tender; blend in cream cheese. Stir in cottage cheese, salt, pepper, egg, and basil; spread a top noodles. Combine soup, milk and wine. Stir in shrimp and crab; spread half over cottage cheese layer. Repeat layers. Sprinkle with Parmesan. Bake uncovered in 350 degree oven for 45 minutes. Top with cheddar cheese and bake 2 to 3 minutes more. Let stand 15 minutes before serving. Can be made ahead and refrigerated until time to bake, but add 10 - 15 minutes to baking time.

Number Of Servings:
Number Of Servings:
8 to 10 servings




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