1 pound lasagna
1 large onion, chopped
4 ounces butter
8 ounces cream cheese, softened
12 ounces ricotta cheese
1 egg, beaten
2 teaspoons basil
1/2 teaspoon each salt and pepper
2 (10 1/2 ounce) cans cream of mushroom soup
1/3 cup milk
1/3 cup medium dry white wine
2 pounds cooked, peeled shrimp
6 ounces cooked, flaked crab meat
6 ounces sliced mozzarella cheese
Cook and drain noodles.
Cook the onion in the butter and wine until just tender. Turn off heat, blend in
cream cheese, ricotta, beaten egg, basil, salt and pepper. Set aside.
In a bowl, combine soup and milk, then stir in chopped shrimp and flaked crab
meat. (You can boil the shrimp in crab boil to give them a little more flavor.)
Alternate layers of noodles, cream cheese spread and soup. Top the bottom layer
with half of the cheese, reserving the final half for later. Sprinkle only
parmesan on final layer.
Bake uncovered at 350 degrees F for 45 minutes. Top with remaining mozzarella,
(and more parmesan, if you like), then bake another 15 minutes. Let stand for 15
minutes prior to serving.
Serve with salad and fresh-baked garlic bread.
Serves 6 to 8.