8 lasagna noodles
1 c. onion, chopped
2 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
1 egg, beaten
2 tsp. dried basil, crushed
2 cans condensed cream of mushroom soup
Salt & pepper to taste
1/3 c. milk
1/3 c. dry white wine
1 lb. (at least) fresh or frozen shelled shrimp, cooked
8 oz. crabmeat, fresh or frozen with cartilage removed
1/4 c. Parmesan cheese
1/2 c. sharp American cheese, shredded
1 1/2 c. cottage cheese

Cook lasagna per package directions; drain. Arrange 4 noodles to cover bottom of a greased 13 x 9 x 2 inch baking dish. Cook onion in butter until tender (but not brown), 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 of noodles, cheese mixture and seafood mixture. Sprinkle with Parmesan cheese, bake uncovered at 350 degrees for 45 minutes. Top with shredded American cheese. Bake until cheese melts (about 2 to 3 minutes). Let stand about 15 minutes before serving. Makes 12 servings. Enjoy!