1/2 box lasagne
1/2 container Egg Beaters
1 lg. container sm. curd cottage cheese
1 tbsp. oregano
1 tsp. basil
2 pkgs. frozen spinach
1 (16 oz.) pkg. Mozzarella cheese
1 1/2 c. Parmesan cheese
2 (8 oz.) pkgs. frozen sm. shrimp
1 lb. scallops
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. garlic powder
5 c. low fat milk
10 tbsp. flour
1 1/2 sticks Promise extra butter

Cook lasagne according to directions. Drain and rinse with cold water. Thaw spinach and drain well.

Melt butter in large saucepan. Add flour, salt, pepper and garlic powder. Cook until bubbly. Add low fat milk and stir until thickened. Combine cottage cheese, oregano, basil and Egg Beaters.

Brush 11x13 baking dish with oil and layer as follows finishing with sauce mix topped with Mozzarella cheese: lasagne, cottage cheese mix, spinach, scallops, shrimp, cheese sauce and Mozzarella cheese. Bake at 350 degrees for 30-40 minutes.