Seafood Lasagna

Photo Courtesy of Richard Eriksson

Seafood lasagna makes a great main dish for company.

Lasagna noodles
2 Tbsp butter
1 cup onion, chopped
8 oz cream cheese
2 cups cottage cheese
1 egg
1 tsp basil,chopped
2 cans cream of mushroom soup
1/3 cup sherry
1/2 lb lobster meat
1/2 lb shrimp
1/3 cup parmesan cheese, grated
1 cup mozzerella cheese, grated

If lasagna noodles require pre-cooking, follow package directions to cook them, drain, and set them aside. Preheat the oven to 350 degrees.

Melt butter over medium-low heat in a heavy frying pan. When butter is melted, add the onion and saute it in the butter until it is tender. Add the cream cheese in chunks, stirring until it is all melted and mixed well with the butter and onion. Remove the pot from heat. Add into the cream cheese mixture the cottage cheese. Crack the egg and add it, and add the basil. Stir until the it is well-mixed, and there are no streaks of egg yolk that are visible.

Combine the lobster meat, the shrimp, both cans of mushroom soup, and the sherry in a bowl. Stir until the seafood is well coated with the soup and sherry.

Arrange in layers in lasagna pan. Start with a layer of lasagna noodles. The noodles should cover the bottom of the pan. If they have been pre-cooked, they should be just touching but not over-lapping. If they are not pre-cooked, then leave a little space in between as they will expand as they cook. Over top of the noodles spread all of the cream cheese mix, ensuring it is spread evenly right to the edges of the pan and covering all of the noodles. Over top of than, add another layer of the lasagna noodles. Over this layer of noodles, add all of the seafood mixture, again spreading evenly and covering all of the noodles. Cover the seafood with the parmesan cheese and mozzerella cheese mixed together.

Cover the pan with aluminum foil. This will ensure the cheese doesn't burn or get too hard. Bake covered for 45 minutes. Uncover and bake another 10 minutes, or until top cheese is melted.

This seafood lasagna, served with a salad and some rolls to make a full meal, will serve 6 with leftovers for the next day's lunch.

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