This easy, creamy lasagna crammed with 2 pounds of seafood was a popular dish when I was catering.
Preheat the oven to 350. Cook a box of lasagna noodles and put some in the bottom of a greased 9 x13 lasagna pan. Cook 1 chopped onion in 2 TB butter til tender, blend in 8 oz. cream cheese, 12 oz cottage cheese, 1 beaten egg, 2 tsp basil, 1/2 tsp salt, 1/8 tsp pepper.
Combine 2 cans cream of mushroom soup, 1/3 c. milk, and 1/3 c. white wine. Stir in 1 lb cooked shrimp, halved lengthwise, 8 oz drained, cleaned crabmeat, 1/2 lb small cooked bay scallops. Combine the two sauces.
Make layers of noodles and sauce. Sprinkle 1/4 c. Parmesan cheese over the top layer. Bake at 350 for 45 minutes, then top with 14/c. chopped parsley and 1/2 c. shredded Swiss cheese and let it melt. Let lasagna stand 10 minutes for better slicing.
