Seafood Lasagna

Ingredients

3/4 cup chopped onion

2 tablespoons butter

1 (8 ounce) package cream cheese, cubed

1 1/2 cups small curd cottage cheese

1 egg, beaten

2 teaspoons dried basil

1 teaspoon salt

1/4 teaspoon pepper

1 (10.75 ounce) can condensed cream of shrimp soup, undiluted

1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

1/2 cup white wine or chicken broth

1/2 cup milk

2 (8 ounce) packages imitation crabmeat, flaked or real crab meat

1 (6 ounce) can small shrimp, rinsed and drained or fresh shrimp or frozed

9 lasagna noodles, cooked and drained

1/2 cup grated Parmesan cheese

3/4 cup shredded Monterey Jack cheese or shredded pizza cheese blend, whatever

Directions

In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a bowl, combine the soups, wine or broth, milk, crab and shrimp.

Arrange three noodles in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving.