2 pkgs. frozen chopped spinach, thawed and squeezed dry
1 lb. fresh small shrimp, peeled and deveined
8 oz. crabmeat or surimi
1/2 cup chopped onion
1/2 cup chopped red bell pepper
8 oz. pkg. neufchatel cheese, room temperature
16 oz. nonfat cottage cheese
3 oz. swiss cheese, shredded
1/4 cup egg substitute
2 Tbsp. skim milk
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup all purpose flour
1 3/4 cups skim milk
1/3 cup dry white wine
8 oz. box lasagna noodles, cooked until barely done
1/4 cup parmesan cheese
Cook shrimp in boiling water or in microwave until just cooked; set aside. Spray a large saucepan with nonstick spray and saute onions and red bell pepper until tender. Transfer to a bowl and stir in neufchatel while vegetables are still hot. Add cottage cheese, 1/2 cup of the swiss cheese, egg substitute, the 2 tablespoons of milk, salt and pepper. Set mixture aside.
In large saucepan, stir flour and milk, and cook over medium heat until thickened, about 5 minutes; stir constantly to prevent scorching. Remove from heat and stir in remaining swiss cheese, dry wine, cooked shrimp and crab meat.
In 9×13 pan which has been sprayed with nonstick spray, layer noodles with seafood mixture and cheese mixture, and spinach. Top with parmesan cheese. Bake at 350*F 30 to 40 minutes or until bubbly and lightly browned.