12 lasagne noodles, cooked and drained
1 c. chopped onions
2 tbsp. butter
1 (8 oz.) cream cheese, softened
1 1/2 c. cream style cottage cheese
1 egg, beaten
2 tsp. crushed basil
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. flour
1/4 c. butter
2 c. milk
2/3 c. dry white wine
1 lb. cooked shrimp, shelled and cut in half lengthwise
1 (7 1/2 oz.) can crabmeat, drained and flaked
1/4 c. Parmesan cheese
American cheese
Fresh parsley
Extra shrimp for garnish

Place two layers of three noodles each on bottom of greased 9x13 inch baking dish. Saute onion in melted butter until tender. Blend in cream cheese, cottage cheese, egg, basil, salt and pepper. Mix thoroughly. Spread half of this mixture on top of noodles.

Make a white sauce by melting 1/4 cup butter and blending in flour. Gradually add the 2 cups of milk, cook and stir until thick. Combine white sauce with wine.

Stir in shrimp and crabmeat and spread half over cottage cheese layer. Repeat layers staring with remaining noodles, then cottage cheese mixture, then seafood mixture. Sprinkle with Parmesan cheese and bake uncovered at 350 degrees for 45 minutes. Top with American cheese and bake 2 to 3 minutes until cheese is melted. Let stand 15 minutes before serving. Garnish with parsley and shrimp, if desired.