Ingredients

• 3 tablespoons butter
• 1 red bell pepper, seeded, chopped
• 1 onion, chopped
• 1 (8 ounce) package of cream cheese, softened
• 1 (16 ounce) carton small curd cottage cheese
• 1 egg, beaten
• 2 teaspoons dried basil
• 2 teaspoons Creole seasoning
• 1 (10 ounce) can cream of shrimp soup
• 1 (10 ounce) can cream of celery soup
• 2 tablespoons dried basil
• 1/2 cup white wine
• 3/4 cup milk
• 2 (8 ounce) packages of imitation crab meat
• 2 (6 ounce) packages small shrimp, rinsed, drained
• 9 lasagna noodles, cooked, drained
• 1 (3 ounce) package grated parmesan cheese
• 1 cup shredded white cheddar cheese

Directions

1. Preheat oven to 350 degrees (175 degrees Celsius)
2. Heat butter in a skillet and sauté bell paper and onion.
3. Remove from heat and add cottage cheese, egg, basil, 1/2 teaspoon pepper and Creole seasoning and set aside.
4. Combine both soups, basil, white wine, crabmeat and shrimp in bowl and mix well.
5. Arrange 3 noodles in sprayed 9 x 13 inch baking dish.  Spread with one third of cottage cheese mixture and one third seafood mixture.  Repeat layers twice.
6. Sprinkle with parmesan cheese.  Cover and bake for about 40 minutes.
7. Uncover and sprinkle with white cheddar cheese and bake for additional ten minutes or until casserole bubbles.  Let stand for about 15 minutes before serving.