Seafood Lasagna
Prepare this delicious lasagna the night before and bake the next day.
Servings: 8
Ingredients
- 1 (8 oz.) pkg. lasagna noodles
- 1 T. vegetable oil
- 2 (10 1/2 oz.) cans cream of shrimp soup
- 2 (7 oz.) cans crab meat or fresh crab meat preferably
- 2 c. cottage cheese
- 1 (8 oz.) pkg. cream cheese softened
- 1 lg. onion chopped
- 1 lg. egg
- 2 tsp. fresh basil chopped
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 to 4 med. tomatoes sliced
- 2 tsp. granulated sugar
- 1 1/2 c. grated cheddar cheese
Instructions
- Boil noodles according to directions on package, add 1 tablespoon of oil to the water. Drain and cover with cold water, set aside.
- Combine cottage cheese, cream cheese, onion, egg, basil, salt, and pepper, set aside.
- Line the bottom of greased 9 x 13-inch casserole dish with a layer of cooked noodles and half of the cream cheese mixture. Add another layer of noodles and all of the crab and shrimp sauce. Cover with another layer of noodles and the rest of the cream cheese mixture. Arrange sliced tomatoes in a single layer on the top. Sprinkle with sugar. Cover and refrigerate overnight.
- The next day, preheat oven to 350 degrees. Sprinkle grated cheddar cheese over the top and bake for 1 hour. Let stand 10 minutes before serving.
I’ve been looking all over the web for this recipe since I lost it 5 years ago. Thank you!
I’m so glad you found it, Enjoy! 🙂