1 tbsp. butter
1 tbsp. finely chopped shallots
3/4 lb. raw shrimp, peeled
1 pt. scallops (cut in bite size pieces)
Salt and freshly ground pepper to taste
1/2 c. dry white wine
2 c. thinly sliced mushrooms
2 c. Bechamel Sauce (recipe to follow)
1 c. crushed canned tomatoes
1/2 c. heavy cream
1/4 tsp. crushed hot red pepper flakes
3 tbsp. finely chopped parsley
9 lasagna strips
1 lb. sole fillet or flounder
1 c. grated Swiss cheese

Melt butter in large skillet, and add shallots, cooking about 30 seconds. Add the shrimp and scallops. Sprinkle with salt and pepper. Cook until shrimp start to turn pink. Add wine, cooking, stirring, until wine comes to a boil. Turn off heat, and using slotted spoon, transfer seafood into mixing bowl. Simmer cooking liquid and add mushrooms. Cook about 5 minutes and add Bechamel Sauce, stirring.

BECHAMEL SAUCE:

4 tbsp. butter
4 tbsp. flour
2 c. milk
Salt and pepper

Melt butter and add flour stirring with whisk. When blended, add milk, stirring rapidly with whisk. Add salt and pepper. When thickened and smooth, reduce heat and cook, stirring occasionally, about 5 minutes. Yield: about 2 cups.

After adding Bechamel Sauce to seafood liquid, add tomatoes and simmer about 5 minutes. Add the cream, pepper flakes, salt and pepper. Add the parsley and any liquid that has collected around the seafood.

Preheat oven to 375 degrees. Cook lasagna noodles and drain.

Butter bottom and sides of lasagna pan. Spoon layer of sauce over bottom. Add half of the seafood. Spoon some sauce over shrimp and scallops. Cover with strips of lasagna. Add fish fillets, salt and pepper and another layer of sauce. Cover with lasagna noodles. Scatter remaining shrimp and scallops over noodles and spoon layer of sauce over this, leaving enough sauce for a final layer.

Cover again with lasagna. Spoon final layer of sauce over this. Sprinkle with cheese. Bake at 375 degrees for 30 minutes. Makes 10 servings - 5 pig-out servings!