Seafood Lasagna

INGREDIENTS:

Lasagna noodles, 9.
Butter, 1 tbsp.
Minced onion, 1 cup.
1 ½ cups cottage cheese.
1 (8 ounce) package cream cheese, softened.
1 large egg, beaten.
2 teaspoons dried basil leaves.
½ teaspoon salt.
⅛ teaspoon freshly ground black pepper.
2 (10.5 ounce) cans condensed cream of mushroom soup.
1 pound cooked small shrimp.
1 (6 ounce) can crabmeat, drained and flaked.
⅓ cup milk.
½ cup shredded sharp Cheddar cheese.
¼ cup grated Parmesan cheese.

DIRECTIONS:

1. Heat oven to 350°F (175°C).
2. Boil and cook noodles in salted water until firm, then rinse with cold water.
3. In a skillet, melt butter and cook onions till soft; blend in cheeses, egg, and spices. Set aside.
4. In a bowl, mix soup, shrimp, crab, milk; set aside.
5. Layer 3 noodles in a 9×13 baking dish, spread onion mix, then soup mix; repeat 2 more times.
6. Top with Cheddar and Parmesan, and bake until bubbly for about 45 minutes.