8 cooked lasagna noodles
1 c. chopped onions
2 tbsp. butter
1 (8 oz.) cream cheese, softened
1 1/2 c. cottage cheese
1 beaten egg
2 tsp. basil
1/2 tsp. salt
1/8 tsp. pepper
2 cans cream of mushroom soup
1/3 c. milk
1 lb. fresh, frozen, or canned shrimp
6 to 7 oz. crab meat or 2 cooked, chopped lobster tails
1/4 c. grated Parmesan cheese
1/2 c. shredded sharp cheese

Cook noodles by directions. Drain, arrange 4 noodles to cover bottom of 9 by 13 pan. Cook onion in butter until tender, blend in cream cheese, stir in cottage cheese, egg, basil, salt and pepper. Spread half on noodles, combine soup and milk, stir in shrimp, crab, and lobster, spread half on cheese layer. Repeat layers. Sprinkle with Parmesan. Bake 45 minutes at 350 degrees. Top with shredded cheese, heat until it melts.

Let sit 15 minutes before serving and enjoy!