Seafood Lasagna

Ingredients -
1 (16 ounces) package Lasagna Noodles, cooked according to pkg. Directions
1/2 pounds Flounder Fillets
1/2 pounds Bay Scallops
2 tablespoons Butter or Margarine
1 large Onion, minced
1 (8 ounces) package Cream Cheese, cubed
1 1/2 cups Cream-Style Cottage Cheese
2 teaspoons Dried Basil Leaves
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1 Egg, lightly beaten
2 (10 3/4 ounces) cans Cream of Mushroom Soup
1/3 cup Milk
1 clove Garlic, minced
1/2 pound Medium Raw Shrimp, peeled and deveined
1/2 cup Dry White Wine
1 cup (4 ounces) shredded Mozzarella Cheese
2 tablespoon grated Parmesan Cheese
Preheat oven to 350 degrees F.

Rinse fish fillets and scallops. Pat dry with paper towels. Cut fillets into 1/2-inch cubes. Set aside. Melt butter in large skillet over medium heat and cook onion. Stir in cream cheese, cottage cheese, basil, salt and pepper; mix well. Stir in egg; set aside. Combine soup, milk and garlic in large bowl until well blended. Stir in fish fillets, scallops, shrimp and wine. Grease a 9 X 13 baking pan. Place layer of noodles in prepared pan, overlapping noodles. Spread half of the cheese mixture over noodles. Place layer of noodles over cheese mixture and top with half of seafood mixture. Repeat layers. Sprinkle with mozzarella and parmesan cheeses. Bake 45 minutes or until bubbly. Let stand 10 minutes Before cutting.