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1
Prepare lasagne according to package directions.
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2
While lasagne is cooking, warm the oil in a large, non-stick saucepan over high heat.
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3
Add the onion, red pepper and garlic and sauté 4 minutes.
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4
Stir in the crushed tomatoes and tomato paste, reduce heat to low and simmer 15 minutes, stirring often.
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5
Stir in the shrimp, scallops and basil and simmer 1 minute.
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6
In a small bowl, whisk together 1/4 cup skim milk and the flour.
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7
In a large saucepan, heat the remaining milk until it steams.
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8
Whisk the flour mixture into the saucepan and continue to cook, whisking constantly, until the milk simmers and thickens.
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9
Remove from heat and whisk in the cottage cheese, salt and pepper.
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10
When lasagne is done, drain well.
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11
Preheat the oven to 375F.
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12
Spray a 9x13-inch baking dish with non-stick cooking spray.
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13
To assemble the lasagne, spread 1/2 cup of the cheese sauce on the bottom of the baking dish.
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14
Cover with 4 pieces of lasagne.
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15
Spoon on half of the tomato sauce and then 1/3 of the remaining white sauce.
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16
Sprinkle with 1/2 cup mozzarella.
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17
Top with another 4 pieces lasagne.
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18
Spoon on the rest of the tomato sauce, another 1/3 of the white sauce and sprinkle with 1/2 cup mozzarella.
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19
Top with the last 4 pieces of lasagne.
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20
Spread the remaining white sauce on top and sprinkle with Parmesan.
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21
Bake uncovered for 40 to 45 minutes, until brown and bubbling.
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22
Let stand 10 minutes before serving.
