Ingredients Jump to Instructions ↓

  1. 12 ounces fresh or frozen cooked, peeled, and deveined shrimp, halved lengthwise

  2. 8 dried lasagna noodles

  3. 1 cup chopped onion

  4. 2 tablespoons butter or margarine

  5. 3-ounce package cream cheese, softened and cut up

  6. 1 12-ounce carton cream-style cottage cheese

  7. 1 beaten egg

  8. 2 teaspoons dried basil, crushed

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon black pepper

  11. 2 10 3/4-ounce cans condensed cream of mushroom soup

  12. 1/3 cup milk

  13. 1 6 1/2-ounce can crabmeat, drained, flaked, and cartilage removed

  14. 1/4 cup finely shredded Parmesan cheese (1 ounce)

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat oven to 350°F. Grease a 3-quart rectangular baking dish; set aside.

  3. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Cook lasagna noodles according to package directions; drain. Arrange four of the noodles in the bottom of prepared baking dish. Set aside.

  4. In a medium skillet cook onion in hot butter until tender. Remove from heat. Add cream cheese and stir until melted. Stir in cottage cheese, egg, basil, salt, and pepper. Spread half of the cheese mixture over the noodles.

  5. In a large bowl combine cream of mushroom soup and milk; stir in shrimp and crabmeat. Spread half of the shrimp mixture over cheese layer. Repeat layers. Sprinkle with Parmesan cheese.

  6. Bake about 45 minutes or until an instant-read thermometer inserted in center registers 170°F. Let stand for 10 to 15 minutes before serving.


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