8 lasagne noodles
2 tbsp. butter
1 c. chopped onion
1 (8 oz.) pkg. cream cheese
1 1/2 c. creamed cottage cheese
1 egg, beaten
2 tsp. basil
1/2 tsp. salt
1/8 tsp. pepper
2 (10 oz.) cans cream of mushroom soup
1/3 c. milk
1/3 c. dry white wine or 1/3 c. dry vermouth
1 (5 oz.) can crab
1 lb. shelled, deveined cooked shrimp
1/4 c. grated Parmesan cheese
1/2 c. shredded, sharp Cheddar cheese

Cook noodles. Place four in 9x13 inch pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, salt and pepper. Spread half of this mixture over noodles.

Combine soup, milk and wine. Stir in crab and shrimp. Spoon half of this mixture over cheese layer. Repeat all layers. Sprinkle with Parmesan cheese and bake, uncovered at 350 degrees for 45 minutes. Top with sharp cheese, brown under broiler and let stand 15 minutes before serving.