Creamy seafood lasagna

One 12 ounce package of frozen fish fillets
One 8 ounce package of frozen, peeled deveined shrimp
1 1/2 cups of dry white wine or water
6 packaged dried lasagna noodles
1 beaten egg
2 cups of ricotta cheese or cream styled cottage cheese, drained
1/2 cup of grated Parmesan cheese
4 teaspoons of snipped fresh basil or 1 teaspoon dried basil, crushed
1 cup of sliced fresh mushrooms
2 green onions, sliced (1/4 cup)
3 tablespoons of butter or margarine
3 tablespoons of all purpose flour
1/4 teaspoon of salt
1/4 teaspoon of ground white pepper
1 1/3 cups of milk
1/2 cup of dairy sour cream
One 8 ounce package sliced mozzarella cheese

1. Rinse the frozen fish and shrimp. In a large skillet bring the wine or water to boiling. Add the frozen fish, cook for 4 minutes. Add the frozen shrimp, cook for 2 to 3 minutes more or until the fish flakes easily with a fork and shrimp turns pink. Drain, discarding cooking liquid. Cut the fish into bite-size pieces. Coarsely chop the shrimp. Set aside.
2. Meanwhile, cook the lasagna noodles according to package directions. Drain, rinse with cold water. Drain again.
3. For the sauce, in a medium saucepan cook the mushrooms and green onions in margarine or butter until tender. Stir in the flour, salt and pepper. Add the milk all at once. Cook and stir until thickened and bubbly. remove from the heat. Stir about 1 cup of the hot mixture into the sour cream, return all of the sour cream mixture to the saucepan. Stir the fish and shrimp into the sauce.
4. To assemble, layer half of the cooked noodles in a 2 quart rectangular baking dish. Spread with half of the filling. Top with half of the sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with the remaining Parmesan cheese.
5. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let it stand 10 minutes before serving.