8 cooked lasagna noodles
1 c. onion, chopped
2 tbsp. butter
1 (8 oz.) cream cheese, softened
1 1/2 c. lg. curd cottage cheese
2 eggs, beaten
2 tsp. dried basil, crushed
2 cans cream of mushroom soup
1/3 c. white wine
1 lb. shrimp, cooked
1 tsp. lemon pepper
1 lb. bay scallops, raw & well dried on paper towels
3/4 c. Parmesan cheese

Don't over cook noodles. Cook onion in butter, blend in cream cheese. Stir in cottage cheese, eggs, basil and lemon pepper. Butter 13 x 9 x 2 inch casserole dish. Spread 1/2 on top of 4 cooked noodles. Top with 1/2 of soup, wine, shrimp and scallops. Repeat layers. Bake 45 minutes at 350 degrees uncovered. Remove from oven; top with cheese. Sprinkle with dry parsley. Bake 10 minutes. Remove from oven; let rest 15 minutes and serve.