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
- 8 lasagna noodles
- 2 TBSP butter 25 mL
- 1 cup chopped onion 250 mL
- 1 package cream cheese softened (8 oz/250 g)
- 1 ½ cups Ricotta cheese 375 mL
- 1 egg, beaten
- 2 TSP basil 10 mL
- ½ TSP salt 2 mL
- 1⁄8 TSP pepper 0.5 mL
- 2 cans cream of mushroom soup (each 10 OZ/284 mL)
- 1⁄3 cup dry white wine OR dry vermouth 75 mL
- 5 OZ crabmeat 150 g
- 1 lb shrimp, deveined and cooked 500 g
- ¼ cup grated Parmesan cheese 50 mL
- ½ 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) for 45 minutes. Let stand 15 minutes before serving.
Notes
- Freezes well.
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