8 lasagna noodles
1 c. chopped onions
2 tbsp. butter
8 oz. cream cheese, softened
1 1/2 c. cream style cottage cheese
1 beaten egg
2 tsp. dried basil
2 cans mushroom soup
1/3 c. milk
1/3 c. dry white wine
1 lb. crabmeat
1/4 c. grated Parmesan cheese
1/2 c. shredded sharp cheese

Cook lasagna noodles according to package directions; drain. Arrange 4 noodles in bottom of greased 13"x9"x2" baking dish. Cook onion in butter until tender; blend in cream 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 crabmeat; spread half over cottage cheese layer. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered in 350 degree oven for 45 minutes. Top with shredded sharp cheese. Bake 2 to 5 minutes more. Let stand 15 minutes before serving. Makes 12 servings.