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