1 c. chopped onion
2 tbsp. butter
8 oz. cream cheese, softened
1 1/2 c. cream style cottage cheese
1 egg, beaten
2 tsp. crushed basil
1 1/4 c. grated Parmesan cheese
1 c. sharp shredded cheese
1/2 tsp. salt
1/8 tsp. pepper
1 lb. lasagna noodles
2 cans cream of mushroom soup
1/3 c. milk
1/3 c. dry white wine
1 lb. cooked & halved shrimp
1 (7 1/2 oz.) can crabmeat, drained & flaked

Cook onions in butter in large saucepan until tender; blend in cream cheese. Add cottage cheese, egg, basil, salt and pepper. Cook lasagna noodles, place one layer noodles in bottom of greased 13"x9" baking dish. Spread 1/2 of cheese mixture over noodles, then top with another layer of noodles. Combine soup, milk and wine; stir in shrimp and crab.. Spread half this mixture over noodles. Repeat layers, ending up with soup mixture on top. Sprinkle with Parmesan cheese. Bake uncovered in 350 degree oven 45 minutes. Top with sharp cheese and bake another 5 minutes. Let stand 15 minutes before cutting.

NOTE: This can be made ahead, covered and refrigerated. Before baking, remove from refrigerator and let stand until almost room temperature.