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LOCATION: Recipes >> Pasta >> Karin's Seafood Lasagne

Print this Recipe    Karin's Seafood Lasagne

225 g lasagne
2 295 g cans cream of shrimp soup
2 200g cans flaked crabmeat, or fresh
225 g cream cheese, softened
450 g cottage cheese
1 large egg
2 teaspoons basil
1 teaspoon salt
1/2 teaspoon pepper
3-4 medium tomatoes, sliced
2 teaspoons granulated sugar
200 g cheddar cheese, grated

Cook the lasagne according to the pack instructions. Drain and
cover the noodles with cold water, set aside. Heat the soup and
crabmeat until bubbly. Remove soup sauce from heat and set aside.
Blend the cream cheese, cottage cheese, onion, egg, basil, salt
and pepper together.

Line bottom of oiled 9 x 13-inch casserole with layer of lasagne
and half of the cream cheese mixture. Add another layer of lasagne
and all of the crab-shrimp sauce. Cover with another layer of
lasagne and the rest of cream cheese mixture. Arrange tomato slices
in single layer on top. Sprinkle with sugar. Cover and refrigerate
overnight.

Sprinkle with the cheese. Bake at 180 C / 350 F Gas 4 for 1-1 1/4
hours. Allow to stand for 10 minutes before serving.

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