1 lb. lasagna noodles
2 c. crabmeat
2 cans Bookbinders Seafood Bisque
3 c. Ricotta cheese
1 med. onion, chopped
2 eggs, slightly beaten
1 tsp. chopped garlic (optional)
2 tsp. chopped basil
1 tbsp. chopped parsley
4 tomatoes, chopped
2 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese

Cook noodles according to package directions. Drain and cover with cold water. Mix crabmeat and soup over low heat. Combine cheeses, onion, egg, basil and parsley in a separate bowl.

In a buttered lasagna pan, place one layer of noodles, then half of the cheese mixture, then noodles, half of crabmeat mixture, noodles, cheese and top with crabmeat mixture to which tomatoes have been added. Bake at 350 degrees for 35 minutes or until bubbly. Serves 6 to 8.