8 lasagna noodles (I use only 6)
1 c. chopped onion
2 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
12 oz. cream style cottage cheese
1 beaten egg
2 tsp. dried basil, crushed
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 lb. fresh or frozen shelled shrimp, cooked & halved
1 (7 1/2 oz.) can crabmeat
1/4 c. grated Parmesan cheese
1/2 c. shredded sharp American cheese (2 oz.)

Cook lasagna noodles and drain well. Arrange 4 (3) noodles to cover bottom of greased 13 x 9 x 2 inch baking dish. Cook onion in butter until tender, but not brown; blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper; spread half over noodles.

Combine soup, milk and wine. Stir in shrimp and crabmeat; spread half over cottage cheese layer. Repeat layers of noodles, cheese mixture and seafood mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 45 minutes. Top with shredded American cheese. Bake until cheese melts, 2-3 minutes more. Let stand for 15 minutes before serving. Yield: 12 servings.