8 lasagna noodles
2 tbsp. butter
1 1/2 c. creamed cottage cheese
2 tsp. dried basil, crushed
1/3 c. milk
1/3 c. dry white wine
1 (7 1/2 oz.) canned crab, drained and flaked
2 cans cream of mushroom soup
1 lg. shelled shrimp, cooked and halved
1/2 c. shredded American cheese
1/4 c. grated Parmesan cheese

Cook noodles according to package directions. Drain. Arrange four noodles in bottom of greased 13 x 9 x 2 baking dish. Cook onion in butter until tender. Blend in cream cheese. Stir in cottage cheese, 1 beaten eggs, basil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread half on top noodles. Combine soup, milk and wine. Stir in shrimp and crab. Spread half over cottage cheese layer. Repeat layers and sprinkle with Parmesan cheese, bake uncovered for 45 minutes at 350 degrees. Top with American cheese and bake 2 to 3 minutes more. Let stand 15 minutes before serving. Serves 12.