8 lasagna noodles
1 c. onion, chopped
2 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. cream style cottage cheese
1 beaten egg
2 tsp. dried basil
1/2 tsp. salt
1/8 tsp. pepper
2 (10 3/4 oz.) cans cream of mushroom soup
1/3 c. milk
1/3 c. dry white wine or water
1 lb. shelled shrimp, cooked & halved (could use 1 lb. salad shrimp)
1 (7 1/1 oz.) can crabmeat, drained
1/4 c. Parmesan cheese
1 c. shredded Cheddar cheese
Tomato, parsley & extra shrimp for garnishes

Preheat oven to 350 degrees. Cook noodles according to package directions; drain. Arrange 4 noodles in bottom of greased 9 x 13 x 2 inch baking dish. Cook onion in butter until tender. Add cream cheese. Stir in cottage cheese, egg, basil, salt and 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 for 40 minutes. Top with Cheddar cheese. Bake 2-3 minutes more. Let stand 20 minutes before serving. Garnish this wonderful buffet dish with tomato, parsley and extra shrimp.