12 lasagna noodles
2 tbsp. butter
1 onion, chopped
1 (8 oz.) pkg. cream cheese, softened
15 oz. Ricotta cheese
1 egg
1 1/2 tsp. basil
1/8 tsp. pepper
2 cans cream of mushroom soup
2/3 c. dry white wine
1 1/2 lbs. shrimp, cleaned, cooked and cut in half
1 can (7 1/2 oz.) crabmeat, drained and flaked
1/2 c. Parmesan cheese
4 oz. shredded Cheddar cheese

Boil noodles according to package directions. Saute onion in butter. Add cream cheese, Ricotta, basil, egg and pepper. Set side.

Mix mushroom soup, wine, crab and shrimp.

Layer 4 noodles on bottom of greased 13x9 inch baking pan. Layer 1/2 of cheese mixture, 1/2 seafood mixture, then sprinkle with Parmesan cheese. Repeat layers. Top with Parmesan cheese and bake uncovered at 350 degrees 45 to 60 minutes. Top with Cheddar cheese. Bake 2 minutes more and let stand 15 minutes before cutting.