Seafood Lasagna 2

10 to 12 lasagna noodles
2 tbs butter
8 oz cream cheese
2 tsp basil
Salt and pepper to taste
1 lb cooked shrimp
8 oz crab meat
1/4 cup Parmesan cheese
1 cup shredded cheddar cheese
1 cup onion, chopped
1-1/2 cups cottage cheese
1 egg, beaten
1/3 cup milk
8 tomato wedges
1/3 cup dry white wine
2 cans cream of mushroom soup

Preheat oven to 350F. Cook lasagna noodles using package directions. Rinse in cold water; drain. Saute onions in butter until tender. Cut cream cheese into small pieces. Combine onion, cream cheese, cottage cheese mix well. Combine milk, soup and wine in bowl. Reserve shrimp for garnish. Add remaining shrimp and crab meat to soup mixture, mix well.

Alternate layers of noodles, cheese mixture and shrimp mixture, 1/3 at a time in greased dish. Top with cheddar cheese. Bake 20 minutes longer or until cheese is bubbly. Let stand for 15 minutes before serving. Garnish with tomatoes and reserved shrimp.

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Cajun Country -- New Iberia, Louisiana