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

Cook lasagna noodles and drain well. Arrange 4 noodles on bottom of greased 13"x9"x2" 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 mixture over noodles. Combine soup, milk and wine; stir in shrimp and crab, spread half over cottage cheese mixture.

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 and bake until cheese melts. Serves 12.