Crab Lasagna

• 8 ounces lasagna noodles (dry), not the "no boil" type
• 1 teaspoon olive oil
• 8 ounces cream cheese, softened
• 2 cans cream of mushroom soup
• 1 pound crab meat
• 16 ounces cottage cheese
• 1 onion, chopped
• 1 egg
• 1/2 teaspoon salt
• 1-2 tablespoons pesto
• 1 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese

1. Cook noodles according to package directions, adding olive oil to boiling water. Rinse and drain.
2. In a large mixing bowl, combine cream cheese, soup (remove 1/4 c of soup and set aside), crab, cottage cheese, onion, egg, salt, and pesto.
3. Mix reserved soup with 1/4 c water. Pour into 8 x 13" pan, spreading all over bottom of pan.
4. Layer 1/2 of noodles, 1/2 of crab mixture, and 1/2 if cheddar cheese. Repeat. Sprinkle top with parmesan cheese.
5. Bake at 350 degrees for 1 hour. Let stand at least 15 minutes before serving.

lasagna noodles, olive oil, cream cheese, cream of mushroom soup, crab meat, cottage cheese, onion, egg, salt, pesto, cheddar cheese, parmesan cheese

Taken from food52.com/recipes/35956-crab-lasagna (may not work)