"Hunger is the best sauce in the world."--Cervantes

Seafood Lasagna Recipe

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

Mike Timpe
Added: Monday, July 31, 2006


1/2 pound lasagna noodles
2 cans of Campbell's Cream of Shrimp soup .... do NOT add water.
* 1 1/2 pounds of cooked shrimp.....cut off tails...cut in half.
1 c. grated cheddar cheese
1 c. grated mozzarella cheese
1 oz. package of cream cheese....softened
2 c. of cottage cheese
1 egg....beaten
1 tsp. each...salt & pepper
2 tsp. minced basil
1 c. of chopped green onions...include some greens

* mix-n-match different types of seafood for a tasty variation (like shrimp & crab; langastinos; etc.)

1. Grease a 9 x 13 in. baking dish.
2. Cook and drain lasagna noodles...set aside.
3. In large bowl, thoroughly mix cottage cheese, cream cheese, egg, soup, salt, pepper and basil.
4. Add green onion and shrimp (or seafood mixture) and blend.
5. On bottom of grease dish, line with cooked noodles and top with about a 1/2 to 3/4 inch layer of the "mixture"; repeat.
6. Bake in pre-heated 350 degree oven for 15 minutes; remove from oven and sprinkle the cheddar & mozzarella cheeses on top; return to oven and bake for another 45 minutes.
7. Remove from oven and let stand for 20 minutes so the lasagna will firm-up before cutting.




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