8 lasagna noodles
1 c. chopped onions
2 tbsp. butter
1 (8 oz.) cream cheese softened
1 1/2 c. cream style cottage cheese
1 beaten egg
1 tsp. basil
2 cans cream of mushroom soup
1/3 c. milk
1/3 c. dry white wine
1 lb. shrimp
7 oz. crab
1/4 c. grated Parmesan cheese
1/2 c. shredded sharp cheese

Cook lasagna noodles, drain. Arrange 4 noodles in bottom of greased 13 x 9 x 2 pan. Cook onion in butter until tender; blend in cream cheese. Stir in cottage cheese (with the egg already blended in), basil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread half of this mixture on top of noodles. Combine soup, milk and wine. Stir in shrimp and crab. Spread half of this over the cottage cheese layer. Repeat layers. Sprinkle with Parmesan cheese. Bake uncovered in 350 degree oven for 45 minutes. Top with shredded cheese. Bake 2 to 3 minutes more. Let stand 15 minutes before serving.