Seafood Lasagna
2 teaspoons dried basil leaves
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 (10.5 ounce) cans condensed cream of mushroom soup
1 pound cooked small shrimp
1 (6 ounce) can crabmeat, drained and flaked
⅓ cup milk
⅓ cup dry white wine
½ cup shredded sharp Cheddar cheese
¼ cup grated Parmesan cheese
Directions :
Preheat the oven to 350 degrees F (175 degrees C).
Bring a pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until al dente, 8 to 10 minutes; drain, then rinse in cold water. Set aside.
Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until tender. Remove the skillet from heat and stir in cottage cheese, cream cheese, egg, basil, salt, and pepper until well combined. Set aside.
