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

That looks really good!