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Best Seafood Lasagna (Lasagne)

Who says people no longer add canned soup to recipes? Not us! This is a tasty variation of  a popular recipe….. and it freezes beautifully.

Serves 8
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Ingredients
  1. 8 lasagna noodles
  2. 2 TBSP butter 25 mL
  3. 1 cup chopped onion 250 mL
  4. 1 package cream cheese softened (8 oz/250 g)
  5. 1 ½ cups Ricotta cheese 375 mL
  6. 1 egg, beaten
  7. 2 TSP basil 10 mL
  8. ½ TSP salt 2 mL
  9. 1⁄8 TSP pepper 0.5 mL
  10. 2 cans cream of mushroom soup (each 10 OZ/284 mL)
  11. 1⁄3 cup dry white wine OR dry vermouth 75 mL
  12. 5 OZ crabmeat 150 g
  13. 1 lb shrimp, deveined and cooked 500 g
  14. ¼ cup grated Parmesan cheese 50 mL
  15. ½ cup shredded, sharp (old) Cheddar cheese 125 mL
Instructions
  1. Cook noodles.
  2. Place 4 noodles in a 13- x 9-inch (3 L) baking dish.
  3. Cook onion in butter. Add cheeses, egg, basil, salt and pepper. Spread half the cheese mixture over noodles.
  4. Combine soup and wine. Stir in crab and shrimp and spread half over cheese layer. Repeat all layers.
  5. Sprinkle with Parmesan and Cheddar.
  6. Bake, uncovered, at 350°F (180°C) for 45 minutes. Let stand 15 minutes before serving.
Notes
  1. Freezes well.
The Best of Bridge https://www.bestofbridge.com/
 
 

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.

This recipe is available in the book Best of Bridge Holiday Classics.

This recipe is available in the book The Rest of the Best and More.