Seafood Lasagna

Ingredients
8 lasagna noodles 1 large onion, chopped
(1 cup)

2 Tbsp. butter 1 8-ounce pkg.
cream cheese, softened

1 1/2 cups cream-style
cottage cheese 1 beaten egg

2 tsp. dried basil,
crushed 1/2 tsp. salt

1/8 tsp. pepper 2 10 3/4-ounce cans condensed
cream of mushroom soup

1/3 cup milk 1/3 cup dry white wine

1 lb. fresh or frozen
shelled shrimp,
cooked & halved 1 7 1/2-ounce can crab meat,
drained, flaked, and
cartilage removed

1/4 cup grated Parmesan Cheese 1/2 cup shredded sharp
American cheese

**Ingredients**
8 lasagna noodles	1 large onion, chopped (1 cup)
2 Tbsp. butter	1 8-ounce pkg. cream cheese, softened
1 1/2 cups cream-style cottage cheese	1 beaten egg
2 tsp. dried basil, crushed	1/2 tsp. salt
1/8 tsp. pepper	2 10 3/4-ounce cans condensed cream of mushroom soup
1/3 cup milk	1/3 cup dry white wine
1 lb. fresh or frozen shelled shrimp, cooked & halved	1 7 1/2-ounce can crab meat, drained, flaked, and cartilage removed
1/4 cup grated Parmesan Cheese	1/2 cup shredded sharp American cheese

Cook lasagna noodles according to package directions; drain well. Arrange 4 noodles to cover bottom of a greased 13 x 9 x 2-inch baking dish.
Cook onion in butter till tenderbut not brown; blend in cream cheese. Stir in cottage cheese, egg, basil, salt, & pepper; spread half atop noodles.
Combine soup, milk, and wine. Stir in shrimp and crab; spread half over cottage cheese layer.
Repeat layers of noodles, cheese mixture, & seafood mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 45 minutes. Top with shredded American cheese. Bake till cheese melts, 2 to 3 minutes more. Let stand 15 minutes before serving. Serves 12 people.