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Seafood Lasagna Recipe

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This recipe for Seafood Lasagna, by , is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, July 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 Lasagna Noodles
2 10 oz. pkg. Spinach, chopped
1/2 - 1 c. Onion, chopped
2 T. Butter
8 oz. pkg. Cream Cheese, softened
2 Eggs, beaten
1 1/2 c. Cottage Cheese, cream-style
2 tsp. Basil, crushed
1/4 tsp. Garlic Powder
1/4 tsp. Salt
1/4 tsp. Pepper
2 cans Cream of Mushroom Soup
1/3 c. Dry White Wine
1/3 c. Milk
1 lb. Cooked Shrimp, shelled, halved
1 7 1/2 oz. can Crab Meat, drained
1/2 c. Parmesan Cheese, grated
1 c. Swiss Cheese, shredded

Directions:
Directions:
Cook noodles and drain. Cook spinach and squeeze dry. Cook onion in butter. Stir in cream cheese, eggs, cottage cheese, basil, garlic, salt and pepper. In another bowl, combine soup, wine, milk, shrimp and crab meat. Place 4 noodles in bottom of greased 9 x 13-inch pan. Spread on all of spinach. Place 1/2 the cheese/egg mixture on spinach. Place 1/2 the soup/seafood mix on top. Sprinkle with 1/2 the Parmesan cheese. Place 4 more noodles on top and repeat the layers. Bake at 350, uncovered, for 1 hour. Top with Swiss cheese and bake 4 more minutes. Let stand 15 minutes before serving.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is a great variation of lasagna. I received this recipe from Bev many years ago.

 

 

 

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