9 lasagna noodles (about 1/2 lb.)
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 lg. onion, chopped
2 tbsp. vegetable oil
1 (3 oz.) pkg. cream cheese, at room temperature
1 c. creamy cottage cheese
1 egg, beaten
1 tsp. Italian herb seasoning
Salt and pepper
1 can condensed cream of celery soup
1/3 c. milk
1 (8 oz.) bag frozen cooked shrimp
1 lb. pkg. frozen fish fillets, thawed and cubed
3 tbsp. grated Parmesan cheese
2 tbsp. fine seasoned bread crumbs
1/3 c. shredded sharp Cheddar cheese
butter

Cook and drain noodles according to package directions. Arrange three noodles in bottom of greased oblong two-quart baking dish. Press thawed spinach in a strainer to remove all moisture. Cook onion in hot oil until soft. Blend in spinach, cream cheese, cottage cheese, egg and herb seasoning; add salt and pepper to taste. Spread about 1/3 of this mixture over noodles in dish. Combine soup, milk, shrimp and fish; spread about 1/3 mixture over cheese layer. REPEAT layers. Mix Parmesan cheese and bread crumbs; sprinkle on top. Bake in oven at 350 degrees for 45 minutes. Top with Cheddar cheese and dot with butter; bake 5 minutes more. Let stand about 20 minutes before cutting in squares to serve. Makes 6 to 8 servings.

Tastes better made ahead of time and refrigerate for about 4-6 hours and can be frozen.