1 (8 oz.) pkg. refrigerated or frozen crab flavored fish pieces
2 (14 1/2-16 oz.) cans stewed tomatoes, cut up
1/2 c. sliced, fresh mushrooms
1/2 tsp. dried oregano, crushed
1/2 tsp. onion powder
1/2 c. sm. cooked shrimp or on (4 1/2 oz.) can shrimp, drained
3 tbsp. butter
3 tbsp. all-purpose flour
1 3/4 c. milk
1 c. shredded Swiss cheese
1/4 c. dry white wine
8 lasagna noodles, cooked
1/4 c. grated Romano or Parmesan cheese

Thaw crab flavored fish, if frozen; cut into bite-sized pieces; set aside. For sauce, combine in medium saucepan, undrained tomatoes, mushrooms, oregano, onion powder, dash salt and dash pepper. Bring to boil; reduce heat and simmer, uncovered, about 20 minutes or until thickened. Stir in shrimp; set aside.

For cheese sauce, in a medium saucepan, melt butter; stir in flour; add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in Swiss cheese until melted. Stir in crab flavored fish and wine.

In a 9 x 13 x 2 inch baking dish, layer half shrimp sauce, half noodles, half cheese sauce; repeat. Top with Romano/Parmesan cheese. Bake, uncovered, in 350 degree oven for 25 minutes, of heated through. Let stand for 15 minutes before serving.