8 lasagna noodles
1 c. chopped onion
2 tbsp. butter
1 (8 oz.) pkg. cream cheese
1 1/2 c. cream cottage cheese
1 egg, beaten
2 cans cream of mushroom soup
1/3 c. milk
1/3 c. dry white wine
1 lb. cooked shrimp
1 lb. crabmeat
1/4 c. Parmesan cheese
1/2 c. shredded American cheese

Cook lasagna noodles; drain.

Cook onion in butter until tender; blend in cream cheese. Stir in cottage cheese and egg.

Combine soup, milk, wine, shrimp and crabmeat.

Layer noodles, cheese, shrimp/crab and repeat. Sprinkle with Parmesan cheese and top with American cheese. Bake, uncovered for 45 minutes. Cool 15 minutes. Serves 12.