12 lasagna noodles
1 c. chopped onion
2 tbsp. butter
1 (8 oz.) cream cheese, softened
1 1/2 c. cottaged cheese
1 beaten egg
2 tbsp. dried basil, crushed
2 cans cream of mushroom soup
1/3 c. milk
1/3 c. white wine
1 lb. shelled shrimp, cooked
1 (7 1/2 oz.) can crab, drained and flaked
1/4 c. grated Parmesan cheese
1/2 c. Mozzarella cheese

Cook and drain noodles. Arrange 4 noodles in bottom of greased 13 x 9 inch pan. Cook onions in butter until tender. Blend in cottage cheese, egg, basil, 1/2 teaspoon salt, 1/8 teaspoon pepper. Spread half over noodles. Combine soup, milk, wine, shrimp, and crab.

Spread half over cottage cheese layer. Repeat layers. Sprinkle with Parmesan. Bake, uncovered, in 350 degree oven for 45 minutes. Top with Mozzarella cheese. Bake 2-3 minutes longer. Let stand 15 minutes before serving.

This recipe can be done ahead and refrigerated until ready to use. It freezes beautifully, before or after cooking. If reheating leftovers be sure to cover with foil.