Seafood Lasagna

Great for a change for Sunday Dinner, or a luncheon, or even a dinner party... The white wine sauce can be made with chicken boullion or white grape vinegar if alcohol-free version is desired.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 8  lasagna noodles (I use the no-boil or ready to bake version)
• 2  tablespoons butter
• 1  cup onion, chopped
• 1 (8 ounce) package cream cheese, softened
• 1 1⁄2 cups cottage cheese, creamed
• 1  egg, beaten
• 2  teaspoons dried basil
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 2 (10 3/4ounce) cans  condensed cream of mushroom soup
• 1⁄3 cup milk
• 1⁄3 cup dry white wine
• 1 (6 ounce) can  crabmeat
• 1  lb shrimp (cooked baby shrimp or salad shrimp)
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 cup sharp cheddar cheese, shredded
• 2  cups  sliced mushrooms (I use fresh mushrooms only)

Directions

1. Melt butter in a small sauce pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
2. In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
3. Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
4. Bake, uncovered, at 350 degrees for 45 minutes. Top with cheddar & parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.