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Fussy but fabulous. Assemble the day before, cover and refrigerate. Bake just before serving.
8 lasagne noodles
4 qts boiling water
1 tbsp. cooking oil
1 tbsp. salt
2 tbsp. butter or hard margarine
1 cup chopped onion
1/4 cup chopped celery
8 oz. cream cheese, softened, cut up
1 1/2 cups creamed cottage cheese
1 large egg
2 tbsp. grated parmesan cheese
2 tsp. dried basil
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup butter or hard margarine
1/4 cup all purpose flour
1/2-1 tsp. salt
1/8-1/4 tsp. pepper
2 cups milk
1 cup cooked shrimp, shelled and deveined (or 2 x 4oz. cans)
2 x 4oz. canned crabmeat, drained, membrane removed
1/3 cup white wine (or alcohol-free wine)
1/4 cup grated parmesan cheese
1 cup grated medium or sharp cheddar cheese
Serves 8
Cook lasagne noodles in boiling water, cooking oil and first amount of salt in large uncovered pot for 14 to 16 minutes until tender but firm.
Drain.
Melt first amount of butter in frying pan.
Add onion and celery.
Saute until soft.
Stir in cream cheese until it melts.
Mix in cottage cheese, egg, first amount of parmesan cheese, basil, second amount of salt and first amount of pepper.
Melt second amount of butter in saucepan.
Mix in flour, third amount of salt and second amount of pepper.
Stir in milk until ti boils and thickens.
Add shrimp, crabmeat and wine to milk sauce.
Stir.
To assemble, layer as follows in greased 9 x 13" pan:
1. layer of 4 noodles
2. all cottage cheese mixture (see Note)
3. layer of 4 noodles
4. all seafood mixture (see Note)
5. parmesan cheese
Bake, uncovered, in 375F oven vor about 45 minutes.
Sprinkle with cheddar cheese.
Return to oven for 3 to 4 minutes until it melts.
Let stand 10 minutes before cutting into 12 pieces.
Note:
Layers 2 and 4 may each be made up of 1/2 cottage cheese mixture and 1/2 seafood mixture rather than use all of each mixture for each layer.
8 lasagne noodles
4 qts boiling water
1 tbsp. cooking oil
1 tbsp. salt
2 tbsp. butter or hard margarine
1 cup chopped onion
1/4 cup chopped celery
8 oz. cream cheese, softened, cut up
1 1/2 cups creamed cottage cheese
1 large egg
2 tbsp. grated parmesan cheese
2 tsp. dried basil
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup butter or hard margarine
1/4 cup all purpose flour
1/2-1 tsp. salt
1/8-1/4 tsp. pepper
2 cups milk
1 cup cooked shrimp, shelled and deveined (or 2 x 4oz. cans)
2 x 4oz. canned crabmeat, drained, membrane removed
1/3 cup white wine (or alcohol-free wine)
1/4 cup grated parmesan cheese
1 cup grated medium or sharp cheddar cheese
Serves 8
Cook lasagne noodles in boiling water, cooking oil and first amount of salt in large uncovered pot for 14 to 16 minutes until tender but firm.
Drain.
Melt first amount of butter in frying pan.
Add onion and celery.
Saute until soft.
Stir in cream cheese until it melts.
Mix in cottage cheese, egg, first amount of parmesan cheese, basil, second amount of salt and first amount of pepper.
Melt second amount of butter in saucepan.
Mix in flour, third amount of salt and second amount of pepper.
Stir in milk until ti boils and thickens.
Add shrimp, crabmeat and wine to milk sauce.
Stir.
To assemble, layer as follows in greased 9 x 13" pan:
1. layer of 4 noodles
2. all cottage cheese mixture (see Note)
3. layer of 4 noodles
4. all seafood mixture (see Note)
5. parmesan cheese
Bake, uncovered, in 375F oven vor about 45 minutes.
Sprinkle with cheddar cheese.
Return to oven for 3 to 4 minutes until it melts.
Let stand 10 minutes before cutting into 12 pieces.
Note:
Layers 2 and 4 may each be made up of 1/2 cottage cheese mixture and 1/2 seafood mixture rather than use all of each mixture for each layer.