Crab Lasagna

     1/2 lb lasagna noodles (not "no boil" type)

     1 tsp olive oil

     8 oz cream cheese, softened

     2 cans cream of mushroom soup

     1 lb crab meat

     16 oz cottage cheese

     1 onion, chopped

     1 egg

     1/2 tsp salt

     1-2 tbsp pesto (if unavailable, use 2 tsp minced, fresh basil)

     1 c shredded cheddar cheese, divided

     1/4 c grated parmesan cheese

Cook noodles according to package directions, adding olive oil to boiling water.  Rinse and drain.  In a large mixing bowl, combine cream cheese, soup (remove 1/4 c of soup and set aside), crab, cottage cheese, onion, egg, salt, and pesto.  Mix reserved soup with 1/4 c water.  Pour into 8 x 13" pan, spreading all over bottom of pan.  Layer 1/2 of noodles, 1/2 of crab mixture, and 1/2 if cheddar cheese.  Repeat.  Sprinkle top with parmesan cheese.  Bake at 350 degrees for 1 hour.  Let stand at least 15 minutes before serving.