1 tbsp. butter
1 tbsp. finely chopped onion
1 garlic clove, minced
3/4 lb. raw shrimp, peeled
1 lb. scallops
Salt & pepper
1/2 c. dry white wine or vermouth
2 c. thinly sliced mushrooms
2 c. Bechamel sauce (below)
1 c. crushed canned tomatoes
1/2 c. heavy cream
1/4 tsp. crushed hot red pepper flakes
3 tbsp. finely chopped parsley
1/4 tsp. oregano
1/4 tsp. basil
9 lasagna strips, cooked according to pkg. directions
4 sm., skinless, boneless flounder fillets, about 1 lb. total
1 c. grated Swiss cheese

Melt butter in a large skillet; add onions and garlic; cook about 30 seconds. Add the shrimp and scallops (cut into bite size if large) and sprinkle with salt and pepper. When shrimp turns pink, add wine; cook, stirring briefly, just until wine comes to a boil. As soon as it boils, turn off the heat. Transfer seafood to a bowl using slotted spoon. Bring the cooking liquid to a simmer; add mushrooms and cook 5 minutes. Add Bechamel Sauce, stirring to blend. Add tomatoes and simmer 5 minutes. Add cream, pepper flakes, salt and pepper to taste and parsley, oregano and basil. Finally pour off any liquid which may have accumulated in bowl with seafood and add to sauce.

Preheat oven to 375 degrees; butter bottom and sides of lasagna pan which is 9" x 13 1/2" x 2". Spoon a layer of sauce over bottom; add half the shrimp and scallops. Cover with more sauce; then 3 lasagna strips. Add a layer of flounder; add salt, pepper, and a thin layer of sauce. Cover with 3 lasagna strips. Scatter remaining shrimp and scallops, then light layer of sauce and last 3 lasagna strips. Spoon final layer of sauce on top, sprinkle with cheese. Bake at 375 degrees for 30 to 45 minutes or until hot and bubbly.

BECHAMEL SAUCE: 4 tablespoons butter, 4 tablespoons flour, 2 cups milk, salt and pepper. Melt butter in saucepan; add flour, stirring with whisk until blended. Slowly add milk, stirring briskly with whisk. Add salt and pepper to taste. Stir until thick and smooth. Lower heat; cook, stirring occasionally, about 5 minutes. This recipe is truly worth the trouble!