Irresistible Seafood Lasagna Recipe

Ingredients

• 9 uncooked lasagna noodles
• 1 tablespoon butter
• 1 cup minced onion
• 1.5 cups cottage cheese
• 1 (8 ounce) package cream cheese, softened
• 1 large egg, beaten
• 2 teaspoons dried basil leaves
• 0.5 teaspoon salt
• 0.13 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
• 0.33 cup milk
• 0.33 cup dry white wine
• 0.5 cup shredded sharp Cheddar cheese
• 0.25 cup grated Parmesan cheese

Instructions

1. Prepare your ingredients and preheat your oven to 350 degrees F (175 degrees C).
2. Bring a pot of salted water to a boil. Cook lasagna noodles until al dente, about 8 to 10 minutes. Drain and rinse in cold water, then set aside.
3. Melt butter in a large skillet over medium heat. Sauté onion in hot butter until softened. Remove from heat and combine cottage cheese, cream cheese, egg, basil, salt, and pepper until well mixed. Set aside.
4. In a large bowl, mix condensed soup, shrimp, crab, milk, and wine until well combined. Set aside.
5. Place 3 cooked lasagna noodles at the bottom of a 9x13-inch baking dish. Spread 1/3 of the onion mixture over the noodles, followed by 1/3 of the soup mixture.
6. Repeat the noodle, onion, and soup layers twice more. Finish with a topping of Cheddar and Parmesan cheese.
7. Bake in the preheated oven until heated through and bubbly, approximately 45 minutes.

Nutrition

• Calories: 471 kcal
• Fat Content: 24 g
• Fiber Content: 1 g
• Sugar Content: 4 g
• Sodium Content: 1206 mg
• Protein Content: 33 g
• Cholesterol Content: 206 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g