2 cups frozen loose leaf chopped spinach, thawed and drained
1 1/2 cups shredded Mozzarella cheese
Cook the lasagna noodles as directed on the package; drain.
Heat the butter in a medium skillet. Add the seafood and sauté 2 to 3 minutes or until the shrimp are pink. Stir in flour, 1 cup of the Alfredo sauce, 1/2 cup of the Parmesan cheese and the dill. Cook until thoroughly heated. Remove from the heat; set aside.
Mix the cottage cheese, spinach, egg, 1/4 cup Parmesan cheese and 1/2 cup of the mozzarella cheese. Pour 1/4 cup of the remaining Alfredo sauce over the bottom of an 8 inch square baking dish that has been sprayed with nonstick cooking spray. Add a layer of noodles, cutting to fit and overlapping slightly. Add a layer of half of the cheese mixture, half the seafood mixture and a layer of noodles, cutting to fit. Repeat the layers, ending with layer of noodles. Spread the remaining Alfredo sauce over the noodles and top with the remaining mozzarella cheese.
Bake in a preheated 350 degree oven until bubbling around edges and golden brown on top, about 30 to 40 minutes. Let stand 15 minutes before serving.