8 lasagna noodles
1 lg. onion, chopped
2 tbsp. butter
8 oz. cream cheese, softened
1 1/2 c. creamed cottage cheese (12 oz.)
1 egg, beaten
2 tsp. basil, crushed
1/2 tsp. salt
1/8 tsp. pepper
2 (10 3/4 oz.) cans cream of mushroom soup
1/3 c. milk
1/3 c. dry white wine
1 lb. shrimp, cooked, halved
1/4 c. grated Parmesan cheese
1 (7 1/2 oz.) can crab meat, drained
1/2 c. shredded American cheese (2 oz.)

Cook lasagna as per package. Cover bottom of 13 x 9 x 2 inch pan with 4 noodles. Cook onions in butter; tender, but not brown. Blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper. Spread half of mixture on top of noodles.

Combine soup, milk and wine. Stir in shrimp and crab. Spread half over cottage cheese layer. Repeat noodles, cheese mixture and seafood mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 45 minutes. Top with shredded cheese and bake until cheese melts 2-3 minutes more. Let stand 15 minutes before serving. Serves 12.