Karin's Seafood Lasagne

Cook according to directions on package of:

8 ounces lasagne noodles

Drain and cover the noodles with cold water; set aside. Heat the following untill bubbly:

2 10 1/2oz cans cream of shrimp soup
2 7-ounce cans of flaked crabmeat (fresh is preferable)

Remove soup sauce from heat and set aside. Blend the following:

2 cups cottage cheese
1 8-ounce package cream cheese, softened
1 large onion, chopped
1 egg
2 tsp basil
1 tsp salt
1/2 tsp pepper

Line bottom of oiled 9 x 13-inch casserole with layer of noodles and half of the cream cheese mixture. Add another layer of noodles and all of the crab-shrimp sauce. Cover with another layer of noodles and rest of cream cheese mixture. Arrange tomato slices in single layer on top.

3-4 medium tomatoes, sliced

Sprinkle with sugar. Cover and refrigerate overnight.

2 tsp granulated sugar

Sprinkle with:

1 1/2 cups grated Cheddar cheese

Bake at 350 F for 1-1 1/4 hours. Let stand for 10 minutes before slicing.

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