225 g lasagna
2 295 g cans cream of shrimp soup
2 200g cans flaked crabmeat; or fresh
225 g cream cheese; softened
450 g cottage cheese
1 large egg
2 teaspoons basil
1 teaspoon salt
1/2 teaspoon pepper
3-4 medium tomatoes; sliced
2 teaspoons granulated sugar
200 g cheddar cheese; grated
Cook the lasagna according to the pack instructions. Drain and cover the noodles with cold water; set aside. Heat the soup and crabmeat until bubbly. Remove soup sauce from heat and set aside. Blend the cream cheese, cottage cheese, onion, egg, basil, salt and pepper together. Line bottom of oiled 9 x 13-inch casserole with layer of lasagna and half of the cream cheese mixture. Add another layer of lasagna and all of the crab-shrimp sauce. Cover with another layer of lasagna and the rest of cream cheese mixture. Arrange tomato slices in single layer on top. Sprinkle with sugar. Cover and refrigerate overnight. Sprinkle with the cheese. Bake at 180 C / 350 F Gas 4 for 1-1-1/4 hours. Allow to stand for 10 minutes before serving.