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.
cups sliced mushrooms (I use fresh mushrooms only)
NUTRITION INFO
Serving Size: 1 (322) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 471
Calories from Fat 223 g47 %
Total Fat 24.8 g38 %
Saturated Fat 13 g64 %
Cholesterol 178.1 mg
59 %
Sodium 1271.2 mg
52 %
Total Carbohydrate
28.2 g
9 %
Dietary Fiber 1.3 g5 %
Sugars 3 g12 %
Protein 31.6 g
63 %
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DIRECTIONS
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.
In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
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.
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.