recipe comes from Recipes in The Mail
and was submitted by Lucille.email@example.com
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
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
noodles in a large pot of boiling salted water
until done. Rinse and drain noodles. Set aside.
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.
a medium bowl, combine soup, milk, and wine.
Stir in crab, shrimp, and mushrooms.
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.
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.