Seafood Lasagne (Aunty Pasto's) The Rest of the Best - Vol. 2 (Page: 152) Enjoy! (Page: 103) A Best of Bridge favorite! Serves 8 - 10 and best of all - it freezes well. Ingredients: 8 Lasagne noodles 2 Tbsp. butter 1 cup chopped onion 1 - 8 oz. pkg. cream cheese, softened 1 1/2 cups creamed cottage cheese 1 egg, beaten 2 Tbsp.chopped basil or 2 tsp. dried salt and pepper to taste 2 - 10 oz. cans cream of mushroom soup 1/3 cup milk 1/3 cup dry white wine 1 - 5 oz. can crab 1 lb. shelled deveined cooked shrimp 1/4 cup freshly grated parmesan cheese 1/2 cup grated sharp cheddar cheese Instructions: Cook noodles according to package directions. Place 4 in 9" X 13" pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, and salt and pepper. Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350F. for 45 minutes. Top with cheddar cheese, brown under broiler and let stand for at least 15 minutes before serving. The beach is a place at the seashore where people lie about how rich they are in town. Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

Have you tried this recipe and want to share your thoughts? Click here to submit your comments. Reviews 12/17/2006 - Margaret I have enjoyed your wonderful Aunty Pasto's Seafood Lasagne at a friend's house, and now I want to make it for a family party of my own. As it's the Christmas season, I want to be able to have the Lasagne prepared in advance. In the recipe, it's mentioned that it freezes well. My question is, should I cook it completely first, then freeze, or is it preferable to just assemble it, freeze, and then cook when thawed? I look forward to your advice! Margaret Gilley 12/17/2006 - Margaret I have enjoyed your wonderful Aunty Pasto's Seafood Lasagne at a friend's house, and now I want to make it for a family party of my own. As it's the Christmas season, I want to be able to have the Lasagne prepared in advance. In the recipe, it's mentioned that it freezes well. My question is, should I cook it completely first, then freeze, or is it preferable to just assemble it, freeze, and then cook when thawed? I look forward to your advice! Margaret Gilley 12/13/2005 - Terrific recipe! We love it.