Preheat oven to 350°F (175°C).

Cook lasagna noodles according to package directions.

Grease a 9 x 13-inch baking pan.

Arrange 4 cooked lasagna noodles on the bottom of the prepared pan.

Melt butter in a skillet over medium heat.

Saute chopped onions in the melted butter until tender.

In a mixing bowl, combine the sautéed onions, softened cream cheese, cottage cheese, beaten egg, dried basil, salt, and white pepper.

Mix the cheese mixture well until thoroughly combined.

Spread half of the cheese mixture evenly over the noodles in the baking pan.

In a separate bowl, combine the cream of mushroom soup, milk, and dry white wine.

Gently fold in the cooked shrimp and crabmeat into the soup mixture.

Spread half of the seafood mixture over the cheese layer in the baking pan.

Repeat the layers: arrange 4 more cooked noodles, spread the remaining cheese mixture, and then spread the remaining seafood mixture.

Sprinkle the top of the lasagna with Parmesan cheese.

Dust with paprika for color.

Bake in the preheated oven for 40 minutes, or until golden brown and bubbly.

Remove from oven and let the lasagna set for 15 minutes before cutting and serving.