Aunty Pasto's Seafood Lasagna Recipe

Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.

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.

In a medium bowl combine soup milk and wine. Stir in crab shrimp and mushrooms.

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.

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.