Aunty Pasto’s Seafood Lasagna

Ingredients

• 8 lasagna noodles
• 2 tablespoons butter
• 1 cup chopped onion
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups cottage cheese, creamed
• 1 egg, beaten
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/3 cup milk
• 1/3 cup dry white wine
• 1 (6 ounce) can crabmeat
• 1 pound cooked salad shrimp
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded sharp Cheddar cheese
• 2 cups fresh sliced mushrooms

Directions

Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.

Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.

In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.

Place 4 noodles in the bottom of a well oiled 9×13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.

Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.