Cecile's Favorite Seafood Lasagna

8 Lasagna noodles

1 cup chopped onion

2 tbsp butter

8 oz cream cheese, softened

1 1/2 cups cream style cottage cheese

1 beaten egg

2 tsp dried basil

2 cans condensed cream of mushroom soup

1/3 cup milk

1/3 cup dry white wine

1 pound shelled shrimp, cooked and halved

1 71/2 can crab, drained, flaked and cartilage removed

1/4 cup grated parmesan cheese

1/2 cup shredded sharp process American cheese

Cook lasagna noodles according to package directions; drain. Arrange

4 noodles in bottom of greased 13x9" baking dish. Cook onion in butter till

tender; blend in cream cheese. Stir in cottage cheese, egg, basil, 1/2 tsp salt,

and 1/8 tsp pepper; spread half atop noodles. Combine soup, milk and wine.

Stir in shrimp and crab; spread half over cottage cheese layer. Repeat layers.

Sprinkle with parmesan. Bake uncovered, in 350 degree oven for 45 minutes.

Top with American Cheese. Bake 2-3 minutes more. Let stand 15 minutes before

serving. Makes 12 servings.

Note: This recipe is so much easier if you use the no-cook lasagna noodles, available

at the grocery store.