EASY SEAFOOD LASAGNA

Easy Seafood Lasagna image

Everyone seems to enjoy this dish. I like to prepare it the day before and refrigerate it overnight. Just take it out of the fridge 30 minutes before popping it in the oven. -Viola Walmer, Tequesta, Florida

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

3/4 cup chopped onion
2 tablespoons butter
1 package (8 ounces) cream cheese, cubed
1-1/2 cups 4% cottage cheese
1 egg, lightly beaten
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup white wine or chicken broth
1/2 cup milk
2 packages (8 ounces each) imitation crabmeat, flaked
1 can (6 ounces) small shrimp, rinsed and drained
9 lasagna noodles, cooked and drained
1/2 cup grated Parmesan cheese
3/4 cup shredded Monterey Jack cheese

Steps:

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.

Nutrition Facts : Calories 314 calories, Fat 16g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 1132mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.