8 lasagna noodles
1 lg. onion, chopped (1 c.)
2 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. cream-style cottage cheese (12 oz.)
1 beaten egg
2 tsp. dried basil, crushed
1/2 tsp. salt
1/8 tsp. pepper
2 (10 3/4 oz.) cans condensed 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 crab meat, drained, flaked & cartilage removed
1/4 c. grated parmesan cheese
1/2 c. shredded sharp American cheese (2 oz.)

Cook lasagna noodles according to package directions; drain well. Arrange 4 noodles to cover bottom of a greased 13x9x2 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 on top of noodles.

Combine soup, milk and wine. Stir in shrimp and crab; 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 to 3 minutes more. Let stand 15 minutes before serving. Makes 12 servings.