8 lasagna noodles
1 c. onion, chopped
2 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. cottage cheese, cream style
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, flaked and cartilage removed
1/4 c. Parmesan cheese, grated
1/2 c. (2 oz.) sharp American process cheese, shredded

Cook lasagna noodles according to package directions; drain. Arrange 4 noodles in bottom of greased 13 x 9 x 2 inch 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 the mixture atop noodles. Combine soup, milk and wine. Stir in shrimp and crab; spread HALF over cottage cheese layer. Repeat layer. Sprinkle with Parmesan cheese. Bake uncovered in 350 degree oven for 45 minutes. Top with American cheese and bake for additional 2 - 3 minutes until cheese is melted and lightly browned. Let stand 15 minutes before serving so mixture settles. Recipe can be made ahead and refrigerated for a couple of hours before baking... allow additional baking time as ingredients will be cold.

Makes 12 small servings or 9 ample squares.