1 (8 oz.) pkg. crab-flavored fish pieces
2 (14 1/2 oz.) cans stewed tomatoes, cut up
1/2 c. sliced fresh mushrooms
1/2 tsp. oregano, crushed
1/2 tsp. onion powder
1/2 c. sm. cooked shrimp or 1 (4 1/2 oz.) can shrimp
3 tbsp. butter
3 tbsp. flour
1 3/4 c. milk
1 c. shredded Swiss cheese
1/4 c. dry white wine
8 lasagna noodles, cooked
1/4 to 1/2 c. Parmesan cheese

Thaw fish, if frozen; cut into bite-size pieces; set aside.

Combine undrained tomatoes, mushrooms, oregano, onion powder, dash of pepper in saucepan. Bring to boil; reduce heat and simmer, uncovered, about 20 minutes or until thickened. Stir in shrimp. Set aside.

For cheese sauce, in medium saucepan, melt butter. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened. Stir in cheese until melted. Stir in fish and wine.

In an 11 x 7 x 1 1/2 inch baking dish, layer half the shrimp sauce, half of the noodles and half of cheese sauce. Repeat layering. Top with Parmesan cheese. Bake uncovered in 350 degree oven for about 25 minutes or until heated thoroughly. Let stand 15 minutes before serving. Yield: 6 to 8.