8 lasagna noodles
1 c. chopped onion
2 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. cream-style cottage cheese
1 egg, beaten
2 tsp. dried basil, crushed
2 cans cream of mushroom soup
1/3 c. milk
1/3 c. dry white wine
1 lb. shelled shrimp, cooked and halved
1 (7 1/2 oz.) can crabmeat, drained and flaked
1/4 c. grated Parmesan cheese
1/2 c. shredded sharp process American cheese

Cook lasagna noodles according to package directions; drain. Arrange 4 noodles in bottom of greased 13x9x2 baking dish. Cook onion in butter until tender; blend in cream cheese. Stir in cottage cheese, egg, basil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Spread half on top of noodles.

Combine soup, milk and wine. Stir in shrimp and crab; spread half over cottage cheese layer. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, in 350 degree oven for 45 minutes. Top with American cheese. Bake 2-3 minutes more. Let stand 15 minutes before serving. Makes 12 servings.