8 lasagna noodles
1 c. chopped onion
2 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
24 oz. cream style cottage cheese
1 beaten egg
2 tsp. dried basil, crushed
2 cans cream of mushroom soup
1/3 c. milk
1/3 c. dry white wine
1 lb. shrimp, cooked and halved
1 (7 1/2 oz.) can crab, drained and flaked
1/4 c. grated Parmesan cheese
1/2 c. shredded sharp American cheese

Cook lasagna noodles and drain. Arrange 4 noodles in bottom of greased 9 x 13 inch dish. Cook onion in butter until tender; blend in cream cheese. Stir in cottage cheese, egg, basil, salt, and pepper. Spread half on top of noodles. Combine soup, milk, and wine; stir in shrimp and crab. Spread half over cottage cheese layer. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, in 350 degree oven for 45 minutes. Top with American cheese. Bake 2 to 3 minutes longer. Let stand 15 minutes before serving. Makes 12 servings.