12-16 oz. crab
8 oz. lasagna noodles
1 (10 3/4 oz.) can cream of shrimp soup
8 oz. cream cheese, softened
1 pt. sm. curd cottage cheese
1 egg
1/2 c. chopped onion
1/4 c. chopped parsley
2 tsp. basil
1/2 tsp. salt
1/8 tsp. pepper
3-4 fresh tomatoes
1 c. shredded Cheddar cheese

Break up crab into small pieces. Cook noodles according to package directions, drain. Combine crab and soup. Combine cream cheese, cottage cheese, egg, onion, parsley and seasonings. Arrange half of noodles in greased 3 quart oblong baking pan. Top with 1/2 cheese mixture and all of crab mixture. Top with remaining noodles and cream cheese mixture.

Bake at 350 degrees for 30 minutes. Arrange sliced tomatoes over top of lasagna. Sprinkle with shredded Cheddar and bake an additional 10 minutes. Makes 8-10 servings.