1 (8 oz.) pkg. refrigerated or frozen crab flavored fish pieces
2 (14 1/2 or 16 oz.) cans Italian stewed tomatoes, cut up
3/4 c. sliced fresh mushrooms
2 tbsp. butter
1/2 tsp. oregano
1/2 tsp. onion salt
1/2 tsp. pepper
1 tsp. seafood seasoning
Dash of Louisiana Hot Sauce
1 c. sm. cooked shrimp or 2 (4 1/2 oz.) cans shrimp, drained
3 tbsp. butter
3 tbsp. all-purpose flour
1 3/4 c. milk
1 c. shredded Mozzarella or Swiss cheese
1/2 c. shredded cheddar cheese
8 lasagna noodles, cooked
1/2 c. grated Romano or Parmesan cheese

Thaw crab flavored fish, if frozen. Cut into bite size pieces; set aside.

For tomato sauce, in a medium saucepan, saute mushrooms in 2 tablespoons butter. Add tomatoes, oregano, onion, salt, pepper, seafood seasoning and hot sauce. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes or until thickened. Stir in shrimp; set aside.

For cheese sauce, in a medium saucepan, melt 3 tablespoons butter. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in Mozzarella or Swiss cheese until melted. Stir in crab flavored fish.

In an 11" x 7" x 1 1/2" baking dish, layer half of the shrimp sauce, half of the noodles and half of the cheese sauce. Top with cheddar cheese. Repeat layering. Top with Romano or Parmesan cheese. Bake, uncovered, in a 350 degree oven for about 25 minutes or until heated through. Let stand 15 minutes before serving.