8 oz. crab meat
2 (16 oz.) cans cut up stewed tomatoes
1/2 c. fresh mushrooms
1/2 tsp. oregano
1/2 tsp. onion powder
1/2 c. small cooked 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, coked
1/4 c. grated Romano or Parmesan cheese

Cut crab into bite size pieces. For tomato sauce in medium pan combine undrained tomatoes, mushrooms, oregano, onion powder, dash of salt, and dash of pepper. Bring to boiling; reduce heat. 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. Stir over medium heat until thickened and bubbly. Cook and stir one minute more. Stir in Swiss cheese until melted. Stir in crab and wine. In 11 x 7 x 1/2 inch baking dish layer half the shrimp sauce and half the noodles, and half the cheese sauce. Repeat layering. Top with Romano or Parmesan cheese. Bake at 350 degrees uncovered for about 25 minutes or until heated through. Let stand for 15 minutes before serving. Makes 6-8 servings.