A Tasty Variation Of An Old Favourite.
Best Seafood Lasagna
2015-11-02 08:29:53
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Ingredients
- 8 lasagna noodles 8
- 2 TBSP butter 25 mL
- 1 cup chopped onion 250 mL
- 1 package (8 oz/250 g) cream cheese softened
- 11⁄2 cups Ricotta cheese 375 mL
- 1 egg, beaten 1
- 2 TSP basil 10 mL
- 1⁄2 TSP salt 2 mL
- 1⁄8 TSP pepper 0.5 mL
- 2 cans (each 10 OZ/284 mL) 2cream of mushroom soup
- 1⁄3 cup dry white wine OR dry vermouth 75 mL
- 5 OZ crabmeat 150 g
- 1 lb SHRIMP, deveined and cooked 500 g
- 1⁄4 CUP grated Parmesan cheese 50 mL
- 1⁄2 cup shredded, sharp (old) Cheddar cheese 125 mL
Instructions
- Cook noodles. Place 4 noodles in a 13- x 9-inch (3 L) baking dish. cook onion in butter. Add cheeses, egg, basil, salt and pepper. Spread half the cheese mixture over noodles. combine soup and wine. Stir in crab and shrimp and spread half over cheese layer. Repeat all layers. Sprinkle with Parmesan and Cheddar.
- Bake, uncovered, at 350°F (180°C) for45 minutes. Let stand 15 minutes before serving.Freezes well.
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Is it better to freeze this lasagna before it is cooked?
Generally with lasagnas if I were to freeze it for another time I’d do it before it’s baked, then bake it from frozen – I haven’t tried it with this version though. – Julie