Ingredients
| 8 |
lasagna noodles |
| 1 Cup |
chopped onion |
| 2 Tablespoon |
butter |
| 8 Ounce |
cream cheese, softened |
| 1 1/2 Cup |
cream style cottage cheese |
| 1 |
egg, beaten |
| 2 Teaspoon |
dried basil leaves, crushed |
| 1/2 Teaspoon |
salt |
| 1/2 Teaspoon |
pepper |
| 2 Can |
cream of mushroom soup |
| 1 |
2-ounce jar sliced mushrooms, drained |
| 1/3 Cup |
milk |
| 1/3 Cup |
dry white wine |
| 1 Pound |
shelled shrimp (can use canned) |
| 7 1/2 Ounce |
crab meat |
| 1/4 Cup |
Parmesan cheese |
| 4 Ounce |
sharp American cheese, shredded |
Instructions
Cook noodles and drain. Spray 9 x 13-inch pan and place 4 noodles in bottom. Cook onion in butter until tender. Blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper. Spread half of the mixture over the noodles. In a bowl combine soup, mushrooms, milk and wine. Stir in shrimp and crab. Spread half of this mixture next. Repeat layers beginning again with the remaining noodles and ending with soup mixture. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 45 minutes. Top with American cheese and bake 2 to 3 minutes longer. Let stand a few minutes before serving.
