Ingredients
3/4 cup chopped onion2 tablespoons butter1 package (8 ounces) cream cheese, cubed1-1/2 cups 4% cottage cheese1 egg, lightly beaten2 teaspoons dried basil1 teaspoon salt1/4 teaspoon pepper1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup white wine or chicken broth1/2 cup milk2 packages (8 ounces each) imitation crabmeat, flaked1 can (6 ounces) small shrimp, rinsed and drained9 lasagna noodles, cooked and drained1/2 cup grated Parmesan cheese3/4 cup shredded Monterey Jack cheese
Preparation
In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in the cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a large bowl, combine the soups, wine or broth, milk, crab and shrimp.
Arrange 3 noodles in a greased 13x9-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese.
Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving.
