Crabmeat Lasagna

• 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

1. Combine crabmeat and soup, then combine cream cheese, cottage cheese, egg, onion, parsley and seasonings.
2. Arrange 1/2 of noodles in lasagna pan.
3. Top with 1/2 of cheese mixture and all of crabmeat mixture.
4. Top with remaining noodles, then remaining cheese mixture.
5. Bake at 350u0b0 for 1/2 hour.
6. Or freeze for later use.
7. If lasagna has been frozen, increase baking time to between 45 minutes and 1 hour.
8. Layer sliced tomatoes on top.
9. Sprinkle with grated Cheddar cheese.
10. Return to oven for 15 more minutes.

backfin lump crabmeat, lasagna noodles, cream of shrimp, cream cheese, cottage cheese, egg, salt, basil, pepper, onion, freshly chopped parsley, tomatoes, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=359899 (may not work)