This is another family recipe I am sharing this week. I remember when I was growing up my mother and grandmother would get together, drink wine and make this lasagna. We ate it alot when I was younger but it had been years since I had this lasagna again until Sterling was born. After he was born my mom made us this lasagna and I was like why I have not been making this all these years!! It is so rich and creamy and amazing! We made it a few weeks ago for dinner club and it was a huge hit. Like any lasagna it takes a little time to assemble but it is so worth it. It makes a huge batch so you could make one huge lasagna or two smaller ones and freeze one to save.
Confession- this picture is not the actual lasagna I made (although I am sure you already knew that since the quality of the picture is way better than what my camera produces). It is a random seafood lasagna picture but you get the idea of what it should look like. I forgot to take a picture when I made this for dinner club. But picture or not I promise you are going to love this lasagna! It is filled with seafood and so tasty!
-1 CUP CHOPPED ONION
-1 8OZ PACKAGE CREAM CHEESE
-1.5 CUPS COTTAGE CHEESE
-2 TSP DRIED BASIL
-1/2 TSP SALT
-1/8 TSP PEPPER
-2 10 3/4 OZ CREAM OF MUSHROOM SOUP
-1/3 CUP MILK
-1/3 CUP WHITE WINE
-1.5 POUNDS SHRIMP COOKED
-8 OZ LUMP CRAB MEAT
-8 LASAGNA NOODLES COOKED
-1/4 CUP GRATED PARMESAN
-1 CUP GRATED SHARP CHEDDAR CHEESE
PREHEAT OVEN TO 350 DEGREES. GREASE A 13X9 OVEN PROOF DISH. SAUTE ONION IN BUTTER UNTIL BROWN. BLEND IN CREAM CHEESE. ADD COTTAGE CHEESE, EGG, BASIL, SALT AND PEPPER. IN ANOTHER BOWL COMBINE SOUP, MILK, WINE AND STIR. ADD IN SHRIMP AND CRAB MEAT. PLACE 4 LASAGNA NOODLES IN THE BOTTOM OF THE DISH. SPREAD 1/2 THE CHEESE MIXTURE AND THEN 1/2 THE SHRIMP MIXTURE. REPEAT LAYERS. SPRINKLE WITH PARMESAN CHEESE AND CHEDDAR CHEESE. BAKE UNCOVERED FOR 45-55 MINS.
THIS DISH CAN BE FROZEN AFTER COOKING.