12 lasagna noodles
1 c. onions, chopped
2 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. cream style cottage cheese
1 egg, beaten
2 tsp. crushed basil
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. flour
1/4 c. butter, melted
2 c. milk
2/3 c. dry white wine
1 lb. cooked shrimp, shelled & cut in half lengthwise
1 (7 1/2 oz.) can crabmeat, drained & flaked
1/4 c. grated Parmesan cheese
1/2 c. sharp processed American cheese, shredded
Fresh parsley
Extra shrimp for garnish

Cook noodles and drain. Place 6 noodles in greased 9 x 13 inch pan. Cook onions in butter. Blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper. Spread half of this mixture on top of noodles. Make white sauce by blending flour into butter and gradually adding milk. Cook, stirring constantly until thickened. Combine white sauce and wine. Stir in shrimp and crabmeat. Spread 1/2 this mixture on top of cottage cheese mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 45 minutes. Top with American cheese and bake 2 to 3 minutes until the cheese is melted. Let stand 15 minutes before serving. Garnish with parsley and shrimp. Serves 10 to 12.