CRAB AND SHRIMP LASAGNA
Source: Great Performances Cookbook by the Symphony League of Tupelo, Mississippi

SHRIMP SAUCE:
3 tbsp butter
3 tbsp flour
2 cups milk
2 cans (10 3/4 oz each) condensed cream of shrimp soup
1 1/3 cups grated parmesan cheese, divided
1/4 cup sherry
NOODLES:
8 oz lasagna noodles
1 tbsp olive oil
COTTAGE CHEESE MIXTURE:
2 cups cottage cheese
8 oz cream cheese, softened
2 eggs, beaten
1 large white onion, chopped
4 tbsp fresh basil or 2 tbsp dried
2 tbsp fresh parsley, chopped, or 1 tbsp dried
salt and pepper to taste
SHRIMP AND CRABMEAT SAUCE:
1 pound fresh shrimp, cooked and peeled
1 pound fresh crabmeat
juice of 1 lemon
FOR TOP:
2 cups grated Swiss cheese, divided
3 tomatoes, sliced

Make white sauce by melting butter in pan and stirring in flour. Cook until smooth, stirring constantly over low heat. Add milk, slowly stirring until thickened.

Add soup, 6 Tbsp parmesan cheese, and sherry. Set aside.

Cook lasagna noodles, adding 1 Tbsp olive oil to cooking water. Cook noodles to al dente stage and drain.

Combine cottage cheese, cream cheese, eggs, onions, basil, parsley, salt and pepper.

In another bowl, combine shrimp, crabmeat, lemon juice, and 1 1/2 cups of the shrimp soup sauce.

In a 9x13 casserole layer the lasagna in the following order. 1/2 cup soup sauce, lasagna noodles, 1/2 shrimp and crabmeat sauce, 1/2 cottage cheese mixture, 1 cup Swiss cheese. Repeat layers. Top with 1 cup parmesan cheese.

Bake at 350 degrees for 45 minutes.

Place sliced tomatoes on top and bake an additional 10-15 minutes. Allow lasagna to cool 10 minutes before serving.