aunty pasto's seafood lasagna

aunty pasto's seafood lasagna
  • 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


  1. Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
  2. Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
  3. In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
  4. Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
  5. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.

03/23/2017
aunty pasto's seafood lasagna, Shrimp recipe PT10M PT2H 6 435 calories

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