8 lasagna noodles
1 c. onions, chopped
2 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. cream style cottage cheese
1 egg, beaten
2 tsp. dried basil, crushed
2 cans cream of mushroom soup
1/3 c. milk
1/3 c. white wine
1 1/2 lbs. shrimp, cooked, shelled & halved
1 lb. white lump crabmeat
1/4 c. Parmesan cheese, grated
1/2 c. sharp American cheese, shredded

Cook lasagna noodles according to package directions; drain. Arrange 4 noodles on the bottom of a greased 13"x9"x2" Pyrex dish. Cook onion in butter until tender; blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper. Spread half of this mixture atop noodles. Combine soup, milk and wine; stir in shrimp and crab. Spread half of this atop cheese layer. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered in a 350 degree oven for 45 minutes. Top with American cheese and bake a few minutes longer until cheese melts. Can be frozen. Serves 12.