6 to 8 lasagna noodles
1 c. chopped onion
2 tbsp. butter
8 oz. cream cheese
1 1/2 c. cottage cheese
1 beaten egg
1 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 (7 1/2 oz.) can crabmeat (or fresh)
1 lb. shrimp
1/4 c. Parmesan cheese
1/2 c. grated sharp cheese

Boil and peel shrimp. Cook noodles and drain. Arrange 3 to 4 noodles in bottom of greased baking dish. Saute onion in butter, blend in cream cheese, cottage cheese, egg, salt and pepper. Spread half of mixture on top of noodles. Combine soup, milk, wine; stir in shrimp and crabmeat. Spread 1/2 mixture over cheese layer. Repeat lasagna noodles. Repeat layers. Sprinkle with Parmesan cheese. Bake uncovered in 350 degree oven for 45 minutes. Top with cheese. Bake 2 to 3 minutes. Let stand 15 minutes before serving. Serves 12.