Connie posted 04-08-98
Seafood Lasagna
from a community cookbook
1 tbsp. oil
1/2 lb. lasagna noodles
2 cans frozen shrimp soup
1 (6 1/2 oz.) can tuna
1 lb. cream-style cottage cheese
1 (8 oz) pkg. cream cheese, softened
1 large onion, chopped
3/4 lb. mushrooms
1 egg
2 tsps. basil
1 tsp. salt
Pepper to taste
4 tomatoes, peeled and sliced
2 tsps. sugar
1 cup Parmesan cheese, grated
Add oil to large kettle of boiling water. Add noodles and cook for 15 minutes stirring often and then drain.
While noodles are cooking, thaw soup slowly in a large sauce pan, stirring often.
Drain and flake tuna and stir into soup, heat til bubbly. Saute mushrooms and add to soup.
Combine cottage and cream cheese with onion, egg, basil, salt/pepper in a large bowl and mix thoroughly.
Line bottom of a lightly greased 9x13x2 baking pan with single layer of noodles. Top with half of the cheese mixture, then all the seafood mixture.
Cover with the remaining cheese mixture. Spread tomatoes on top and sprinkle with sugar. Casserole can be put together at this point, then refrigerated.
Remove from refrigerator and let stand 30 minutes at room temperature before baking. Bake at 350 degrees for 15 minutes.
Sprinkle the top with Parmesan cheese and bake for 45 minutes longer. Let stand 15 minutes before serving. Makes 8 to 10 servings.