Crab Lasagna

Originally posted by Marissa at Recipes To Go
3 Tsp. butter
1 medium onion, chopped
1 (8 oz.) can sliced mushrooms, drained
2 cloves garlic, chopped
2 (15 oz.) cans tomato sauce
2 Tbsp. parsley, chopped
1 tsp. dill weed, chopped
1/2 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1 (7 oz.) cans crabmeat, drained and flaked
10 to 12 lasagna noodles, cooked
1 to 2 cups sour creams (cups according to desired richness)
1 to 2 cups Mozarella cheese, shredded (also according to desired richness)
2 to 4 cups Cheddar cheese (also according to desired richness)

Melt butter. Add onion, mushrooms and garlic; cook until tender. Stir in tomato sauce, parsley, dill weed, oregano and basil.cover and simmer for 20 minutes. Stir in crabmeat; remove from heat.

Cook noodles and drain. Arrange 1/2 cooked noodles in bottom of large flat bottomed 10 x 14 x 2 inch pan. Pour 1/2 of sauce over noodles. Spread 1/2 of sour cream over sauce. Sprinkle 1/2 of both cheeses over sour cream; repeat layers. Bake at 350 for 1 hour. Let stand for 5 to 10 minutes out of oven before cutting into squares.
Serves 10 to 12. http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=36&forum_id=50 listed under Fish Seafood on The Cutting Board.
Chris in NM

http://www.nancyskitchen