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Recipe for family meals :

Aunty Pasto's Seafood Lasagna

This recipe comes from Recipes in The Mail and was submitted by


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

  • 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 sauté 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 x 13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
  • Bake, uncovered, at 350ºF (175ºC) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

Serves 8