Seafood Lasagna

• 8 lasagna noodles
• 1 c. chopped onion
• 2 Tbsp. butter or oleo
• 1 (8 oz.) pkg. cream cheese, softened
• 1 1/2 c. cream-style cottage cheese
• 1 beaten egg
• 2 tsp. dried basil, crushed
• 2 cans cream of mushroom soup
• 1/3 c. milk
• 1/3 c. dry white wine
• 1 lb. shelled shrimp, cooked and halved
• 1 (7 1/2 oz.) can crabmeat, drained and flaked
• 1/4 c. grated Parmesan cheese
• 1/2 c. shredded sharp cheese

1. Cook lasagna noodles according to package directions; drain. Arrange 4 noodles in bottom of greased 13 x 9 x 2-inch baking dish.
2. Cook onion in butter until tender; blend in cream cheese. Stir in cottage cheese, egg, basil, 1/2 teaspoon salt and 1/8 teaspoon pepper; spread half atop noodles.
3. Combine soup, milk and wine.
4. Stir in shrimp and crab; spread half over cottage cheese layer.
5. Repeat layers.
6. Sprinkle with Parmesan.
7. Bake, uncovered, in a 350u0b0 oven for 45 minutes.
8. Top with shredded sharp cheese. Bake 2 to 3 minutes more.
9. Let stand 15 minutes before serving. Makes 12 servings.
10. (Garnish with tomato, parsley and extra shrimp.)

noodles, onion, butter, cream cheese, creamstyle cottage cheese, egg, basil, cream of mushroom soup, milk, white wine, shelled shrimp, crabmeat, parmesan cheese, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211084 (may not work)