INGREDIENTS
1/2 lb. lasagna noodles
2 (10 oz.) cans cream of shrimp soup
2 cups crabmeat
2 cups cottage cheese
8 oz. cream cheese
1 egg
2 tsp. basil
1/2 tsp. dill
1 medium onion, chopped fine
Salt and pepper
2 tomatoes, thinly sliced
2 cups cheddar cheese, grated
DIRECTIONS
Cook noodles according to instructions on box.
Mix soup and crabmeat in a saucepan and heat on low.
Mix cottage cheese, cream cheese, egg, basil, dill, onion, salt and pepper to taste.
In a buttered 9x13 lasagna pan, place a layer of noodles, then a layer of 1/2 cheese mixture.
Add all the crabmeat mixture as another layer, followed with a layer of noodles and then remaining cheese mixture.
Top with the tomatoes.
Bake for 15 minutes at 350 degrees.
Add cheddar cheese to top and bake until cheese is melted and bubbly; about 30 minutes.
Serves 6.
