9 lasagna noodles
10 oz. pkg. frozen chopped spinach, thawed and drained
1 lg. onion, chopped
2 tbsp. vegetable oil
3 oz. cream cheese, at room temperature
1 c. creamy cottage cheese
1 egg, beaten
2 tsp. Italian herb seasoning
Salt and pepper to taste
1 can condensed cream of celery soup (undiluted)
1/2 c. milk
8 oz. bag frozen, cooked shrimp
1 - 2 lb. bay scallops, cut each in half if large
3 tbsp. Parmesan cheese
2 tbsp. seasoned bread crumbs
1/2 c. shredded sharp cheddar cheese
butter

You can substitute frozen fillets or lobster for scallops if desired. Cook and drain noodles according to package directions. Arrange 3 noodles in bottom of greased, oblong 2 quart baking dish. Cook onion in hot oil until soft. Blend in spinach, cream cheese, cottage cheese, egg and herb seasonings. Add salt and pepper to taste. Spread about 1/3 mixture over noodles in dish. Combine soup, milk, shrimp and fish. Spread about 1/3 of this over cheese-onion- spinach layer. Repeat layers. Mix Parmesan cheese and bread crumbs and sprinkle on top. Bake at 350 degrees for 45 minutes then top with shredded cheese and dot with butter. Bake another 5 minutes longer. Let stand 15 to 20 minutes before cutting. Note: Very light! Not heavy as in Italian Lasagna - great alternative.