8 oz. lasagna noodles
1 c. chopped onions
2 tbsp. butter
1 1/2 c. cottage cheese
1 egg
2 tsp. basil
2 cans mushroom soup
1/3 c. milk
1/3 c. dry white wine
1 lb. cooked shrimp, shelled
1/2 c. crabmeat, drained and flaked (or fresh cooked)
1/4 c. Parmesan cheese
1/2 c. sharp American cheese

Cook lasagna, put 4 on bottom of 13 x 9 pan. Cook onions in butter, add cottage cheese, egg and bread, 1/2 teaspoon salt, 1/8 teaspoon pepper. Spread 1/2 on top of noodles. Combine soup, milk and wine, stir in crab and shrimp. Spread 1/2 over cottage cheese layer, repeat and sprinkle with Parmesan cheese. Bake at 350 degrees for 45 minutes. Top with American cheese. Bake 2 to 3 minutes more. Let set for 10 minutes.