Comment on this recipe
8 to 10 lasagne noodles
1 pound crab and/or shrimp (can use immitation or canned crab and tiny, frozen shrimp)
2 cans (10 3/4 oz. each) of Campbell's cream of shrimp soup
2 cups ricotta cheese
8 ounces cream cheese
1 cup onion, chopped
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup sherry or cooking sherry
1 tablespoon vegetable oil (for baking pan)
1 cup shredded cheddar cheese
Cook noodles, drain and reserve. Mix seafood with soup and heat over low heat until warm and mixed together. Blend ricotta and cream cheese. Add onion, sugar, egg, sherry, and spices.
Oil a 9 x 13 inch baking pan or casserole dish and layer 1/3 of the noodles, 1/2 of the seafood mixture, 1/3 of the noodles, all of the cheese mixture, 1/3 of the noodles and the remaining seafood mixture. Bake uncovered at 350 degrees for 30 minutes. Top with cheddar cheese and bake 20 minutes more.
Serves 6-8. Recipe may be doubled.