8 lasagna noodles
1 c. chopped onion
2 tbsp. butter
1 (8 oz.) pkg. cream cheese
1 1/2 c. creamed cottage cheese
1/3 c. dry white wine
3 (8 oz.) pkg. shrimp, cooked and chopped
2 (6 oz.) pkg. crabmeat, thawed, drained and flaked
1/4 c. Parmesan cheese, freshly grated
1/2 c. American or Cheddar cheese, grated
1 beaten egg
2 tsp. basil
2 cans cream of mushroom soup

Cook noodles and drain. Saute onions in butter. Blend in cream cheese, cottage cheese, egg, basil, 1/2 teaspoon salt and dash of pepper. Spread half on noodles.

Combine soup, milk, wine, shrimp and crab. Spread half over cottage cheese layer. Sprinkle with Parmesan. Make another layer of noodles, cheese and soup mixture. Bake uncovered at 350 degrees for 45 minutes. Top with Cheddar and bake until melted. Let stand 15 minutes before serving. Serves 6-8.