Seafood Lasagne
Here is the recipe referencing my post in the What is for dinner thread….
Bev Murphy’s Seafood Lasagne
Ingredients:
Use enough noodles to cover 2 layers in your pan.
Onion mixture: (mix in one bowl)
1 onion, chopped & sautéed in butter
1 8 oz. pkg cream cheese
1 ½ cup cottage cheese (or Ricotta)
1 egg (beaten)
1 tsp. basil
½ tsp. pepper
Crab Mixture: (mix in one bowl)
1 can cream of mushroom soup
1/3 cup milk
1/3 cup white wine
5-8 oz. crab
1 lb. peeled shrimp
Method:
Preheat oven to 350*F
Cook noodles as per pkg directions
Layer a small amount of crab mixture in the bottom of a greased lasagne pan
Add ½ of the noodles
Add ½ of the Onion mix
Add ½ of the Crab mix
And repeat.
Bake at 350*F for 45 minutes covered with foil wrap.
Then top with ½ cup grated cheddar cheese and broil at the last minute until cheese is melted.
Let stand 15 minutes and serve.
My notes: just for future reference. March 5/26 delicious with the broccoli salad, leftovers for another meal. (4 adults)
I used 9 lasagne noodles and alternated the layers like my normal 3 layer dish. I did not grease my Corning ware lasagne pan first.
Should soften the cream cheese first or cream the mixture so no large chunks to spread. I used the Ricotta rather than cottage cheese.
Used a little more than 1 lb (.478 kg) of hand peeled shrimp, approx.. $26 Cdn and 227 grams of canned crab legs from the Philippines $19 Cdn