Aunty Pasto's Seafood Lasagna

Ingredients

• lasagna noodles
• tablespoon sbutter
• cup chopped onion
• (8 ounce) packagecream cheese, softened
• 1/2 cup scottage cheese, creamed
• egg, beaten
• teaspoon sdried basil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• (10.75 ounce) can scondensed cream of mushroom soup
• 1/3 cup milk
• 1/3 cup dry white wine
• (6 ounce) can crabmeat
• pound cooked salad shrimp
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded sharp Cheddar cheese
• cup sfresh slice d mushrooms

Instructions

1. Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
2. Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
3. In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
4. Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
5. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.