8 oz. lasagne noodles
1 lg. onion, chopped
2 tbsp. butter
8 oz. pkg. cream cheese
1 1/2 c. Ricotta cheese
1 egg, beaten
2 tbsp. dried basil
1/2 tsp. salt
1/8 tsp. pepper
2 cans cream of mushroom soup
1/3 c. milk
1/3 c. dry white wine
1/2 lb. shrimp
1/2 lb. crabmeat
1/2 lb. scallops
1/4 c. Parmesan cheese
1/2 c. Mozzarella cheese

Saute onion in butter; put in bowl. Add cream cheese, Ricotta cheese, egg, basil, salt and pepper. In another bowl, mix soup, milk, wine, shrimp, crabmeat, scallops and Parmesan cheese. Cook noodles until soft.

Place layers of noodles in casserole; spread half of first mixture, then top with half of second mixture. Repeat layers. Top with Mozzarella cheese.

Bake 1 hour and 15 minutes at 325 degrees. Let stand 10 to 15 minutes, for cheese to set, before cutting.

Great reheated - second day.