8 to 10 lasagna noodles
2 tbsp. butter
1 1/2 c. cream style cottage cheese
2 tsp. dried basil
1/3 c. milk
1/3 c. dry white wine
1 (7 1/2 oz.) can crab
1/4 c. Parmesan cheese, grated
1 c. onion, chopped
1 (8 oz.) pkg. cream cheese, softened
1 egg, beaten
2 cans cream of mushroom soup
1 lb. shrimp, cooked
1/2 c. sharp American cheese, shredded
1/2 tsp. salt
1/8 tsp. pepper

Cook noodles; drain. Cook onion in butter; blend in cream cheese. Stir in cottage cheese, egg, basil, 1/2 teaspoon salt and 1/8 teaspoon 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 and sprinkle with Parmesan cheese. Bake, uncovered, in 13 x 9 x 2-inch baking dish for 45 minutes at 350 degrees. Top with American cheese and bake 2 to 3 minutes more. Let stand 15 minutes before serving. Makes 12 servings.