9 lasagna noodles, cooked
1 c. chopped onion
2 tbsp. butter
1 1/2 c. cottage cheese
1 (8 oz.) pkg. cream cheese
12-16 oz. Mozzarella cheese
1 egg, beaten
2 tsp. dried, crushed basil
2 cans cream of mushroom soup
1/3 c. milk
1/3 c. dry white wine (or chicken bouillon)
1 lb. cooked shrimp
1 (7 oz.) can crab
1/4 c. grated Parmesan cheese
1/2 c. shredded sharp American cheese

Arrange one layer of noodles in the bottom of a 9"x13" greased baking dish. Cook onion in butter until tender; blend in cream cheese; stir in cottage cheese, egg and basil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread 1/2 of this mixture over noodles. Combine soup, milk and wine; stir in shrimp and crab. Spread 1/3 of this mixture over the cheese layer; sprinkle with Mozzarella. Repeat the layers, ending with a shrimp and crab layer on top. Sprinkle top with Parmesan. Bake, uncovered at 350 degrees for 45 minutes. Add American cheese (and more Mozzarella) then bake 2 to 3 minutes more. Let stand for 15 minutes before serving.