Crab Lasagna
1/2 lb lasagna noodles (not "no boil" type)
1 tsp olive oil
8 oz cream cheese, softened
2 cans cream of mushroom soup
1 lb crab meat
16 oz cottage cheese
1 onion, chopped
1 egg
1/2 tsp salt
1-2 tbsp pesto (if unavailable, use 2 tsp minced, fresh basil)
1 c shredded cheddar cheese, divided
1/4 c grated parmesan cheese
Cook noodles according to package directions, adding olive oil to boiling water. Rinse and drain. In a large mixing bowl, combine cream cheese, soup (remove 1/4 c of soup and set aside), crab, cottage cheese, onion, egg, salt, and pesto. Mix reserved soup with 1/4 c water. Pour into 8 x 13" pan, spreading all over bottom of pan. Layer 1/2 of noodles, 1/2 of crab mixture, and 1/2 if cheddar cheese. Repeat. Sprinkle top with parmesan cheese. Bake at 350 degrees for 1 hour. Let stand at least 15 minutes before serving.