Crabmeat Lasagna - cooking recipe

Ingredients

1 lb. backfin lump crabmeat
8 oz. lasagna noodles, cooked and drained
1 can cream of shrimp or crab bisque (undiluted)
8 oz. cream cheese, softened
1 pt. small curd cottage cheese
1 egg
1/2 tsp. salt
2 tsp. basil
1/8 tsp. pepper
1/2 c. finely chopped onion
1/4 c. freshly chopped parsley
3 tomatoes, sliced thin
8 oz. shredded Cheddar cheese

Preparation

Combine crabmeat and soup, then combine cream cheese, cottage cheese, egg, onion, parsley and seasonings.
Arrange 1/2 of noodles in lasagna pan.
Top with 1/2 of cheese mixture and all of crabmeat mixture.
Top with remaining noodles, then remaining cheese mixture.
Bake at 350\u00b0 for 1/2 hour.
Or freeze for later use.
If lasagna has been frozen, increase baking time to between 45 minutes and 1 hour.
Layer sliced tomatoes on top.
Sprinkle with grated Cheddar cheese.
Return to oven for 15 more minutes.