I've made this a few times and it's always great. Serve it with a salad and some great appies and everybody's happy.
Seafood Lasagne (Aunty Pasto's)
The Rest of the Best - Vol. 2 (Page: 152)
A Best of Bridge favorite! Serves 8 - 10 and best of all - it freezes well.
9 Lasagne noodles, wholewheat or spinach are best
2 Tbsp. butter
1 cup chopped onion
1 - 8 oz. pkg. cream cheese, softened -- I use light cream cheese
1 1/2 cups creamed cottage cheese -- I use light
1 egg, beaten
2 Tbsp.chopped basil or 2 tsp. dried
salt and pepper to taste
2 - 10 oz. cans cream of mushroom soup - I use low sodium and add about a cup of sliced fresh mushrooms, any kind
1/3 cup milk
1/3 cup dry white wine -- dry sherry works well too
1 - 5 oz. can crab
1 lb. shelled deveined cooked shrimp -- you can also use scallops, or whitefish but it doesn't work well with salmon
1/4 cup freshly grated parmesan cheese
1/2 cup grated sharp cheddar cheese -- I use Swiss Gruyere, it's sharper and tastier
Cook noodles according to package directions. Place 4 in 9" X 13" pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350F. for 45 minutes. Top with cheddar cheese, brown under broiler and let stand for at least 15 minutes before serving.
The beach is a place at the seashore where people lie about how rich they are in town.