Seafood Lasagna

1 large onion, chopped
2 tbsp. margarine
1½ cups cream-style cottage cheese
1 8oz. pkg cream cheese, cubed, softened
2 tsp. basil
½ tsp. salt
1/8 tsp. white pepper
1 egg, lightly beaten
2 (10oz. each) cans cream of mushroom soup
1/3 cup milk
1 garlic , minced
½ cup dry white wine
½ lb. bay scallops
½ lb. flounder fillets, cubed
½ lb. medium shrimp, peeled and deveined
1 16oz. pkg. lasagna, cooked, rinsed and drained
1 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheese

Cook onion in hot margarine in medium skillet over medium heat until tender,
stirring frequently. Stir in cottage cheese cream cheese, basil,
salt and pepper; mix well. Stir in egg; set aside.

Combine soup, mil and garlic in large bowl; until well blended. Stir in wine,
scallops founder and shrimp.

Place a layer of overlapping noodles in greased 13 x 9 glass baking pan. Spread
½ of cheese mixture over noodles. Place a layer of noodles over cheese
mixture and top with ½ of seafood mixture. Repeat layers. Sprinkle with
mozzarella and Parmesan cheeses. Bake at 350° for 45 minutes or until
bubbly. Let stand 10 minutes.

Makes 8 to 10 servings