1/2 lb. lasagna noodles
2 cans cream of mushroom soup
1/3 c. milk
1 lb. crab or imitation crab
1 (8 oz.) pkg. cream cheese, softened
2 c. curd cottage cheese
1 egg
1 med. onion, chopped
2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
4 tomatoes, sliced
1 1/2 c. grated Jack cheese

Combine soup, milk and crab in bowl. In another bowl, combine cream cheese, cottage cheese, egg, onion and seasonings. Place 1 layer cooked noodles in buttered 9 x 13 inch dish. Then 1/2 cheese mixture, then all of crab mixture. Cover with noodles, layer remaining cheese mixture then top layer of noodles.

Bake in 325 degree oven for 15 minutes, then top with sliced tomatoes and 1 1/2 cups grated Jack cheese. Bake 40 minutes more. Let stand 15 minutes before serving.