Seafood Lasagna PDF Print E-mail
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Thursday, 23 June 2011 00:12

8 Lasagna noodles Sharon D. 2 TBS butter 1 cup finely chopped onion ¼ cup white wine 1 # small shrimp, cooked and peeled 1 # lump crabmeat (claw meat may be substituted) 1 8-oz package cream cheese 1 cup cream style cottage...

 

  • 8 Lasagna noodles Sharon D.
  • 2 TBS butter
  • 1 cup finely chopped onion
  • ¼ cup white wine
  • 1 # small shrimp, cooked and peeled
  • 1 # lump crabmeat (claw meat may be substituted)
  • 1 8-oz package cream cheese
  • 1 cup cream style cottage cheese
  • 1 egg
  • ½ Kraft Jalapeño or Mexican cheese block, grated
  • 2 tsp basil leaves
  • ½ tsp Tony Chachere’s seasoning
  • 1/8 tsp cayenne pepper
  • 1 can mushroom soup
  • 1 large (4.5 oz) jar sliced mushrooms
  • ½ cup parmesan cheese
  • 1 cup grated American cheese
  1. Cook al dente’ and drain lasagna noodles; arrange 4 in bottom of greased 9X13” casserole dish
  2. In large skillet, sauté onion in butter over medium heat until wilted-about 6 minutes
  3. Add white wine, shrimp and crabmeat, reduce heat
  4. In separate bowl combine well cream cheese, cottage cheese, egg, and Jalapeno cheese; then add to skillet
  5. Season skillet contents with basil, salt (Tony’s) and cayenne
  6. Spread ½ of skillet contents over noodles
  7. Pour ½ can mushroom soup and ½ jar of mushrooms over cheese layer
  8. Sprinkle with half (¼ cup) of parmesan cheese
  9. Repeat layers: noodles, cheese, soup, parmesan
  10. Place uncovered in preheated 350? oven for 45 minutes
  11. Remove an layer American cheese over entire casserole; return to over and bake additional 3-4 minutes for cheese to melt
  12. Remove from oven and let stand 15 minutes before serving—allows contents to congeal easing the division into squares

Serves 8

 

Last Updated on Wednesday, 06 July 2011 03:23