1 tbsp. butter
1 tbsp. green onion
1+ lb. med. shrimp
1+ lb. scallops
Salt and pepper
1/2 c. dry white wine
2 c. sliced mushrooms
1 c. grated Swiss or Monterey Jack cheese
2-3 c. sauce
1 c. crushed canned tomatoes
1/2 c. heavy cream
1/4 tsp. crushed hot red pepper
3 tbsp. chopped parsley
9 lasagna strips
1 1/2 lb. fillet white fish (I use orange roughy)

SAUCE:

Make ahead - cook over medium heat until thickened.

4-6 tbsp. butter
4-6 tbsp. flour
2-3 c. milk

LASAGNA FILLING:

Melt 1 tablespoon butter in large skillet. Saute 1 tablespoon green onion approximately 30 seconds. Add shrimp, scallops, salt and pepper. When shrimp is pink, add 1/2 cup wine. Bring to boil. Turn off skillet.

Transfer shrimp and scallops to a bowl. Bring wine to simmer and add 2 cups mushrooms. Cook 5 minutes and add SAUCE. Stir constantly and add 1 cup crushed tomatoes. Simmer 5 minutes. Add 1/2 cup heavy cream, salt, pepper, hot red pepper, and parsley.

Preheat oven to 375 degrees. Cook lasagna noodles. Butter bottom and sides of 9x13 inch baking dish.

LAYER:

Spoon layer of filling/sauce in bottom of baking dish.

Add layer of lasagna noodles (3).

Spoon layer of filling/sauce.

Add white fish.

Salt and pepper.

Spoon layer of filling sauce.

Add layer of lasagna noodles (3).

Spoon layer of filling/sauce.

Layer of lasagna noodle (3).

Add final layer of filling/sauce.

Sprinkle with grated cheese.

Bake 30 minutes.