1 tbsp. butter
1 tbsp. shallots, finely chopped
3/4 lb. raw shrimp, peeled
1 pt. scallops
Salt and freshly ground pepper
1/2 c. dry white wine
2 c. mushrooms, thinly sliced
2 c. bechamel sauce
1 c. canned tomatoes, crushed
1/2 c. heavy cream
1/4 tsp. hot red pepper flakes, crushed
3 tbsp. parsley, finely chopped
9 lasagne strips
4 sm. skinless, boneless flounder fillets (1 lb. total)
1 c. shredded Gruyere or Swiss cheese

Melt butter in a large skillet and add shallots. Cook about 30 seconds and add shrimp and scallops. If scallops are small, leave whole. Otherwise cut them into bite size pieces. Sprinkle with salt and pepper. When shrimp start to turn pink, add wine. Cook, stirring briefly, just until wine starts to boil. As soon as wine boils, turn off heat and using slotted spoon, transfer seafood to a mixing bowl. Bring cooking liquid to simmer and add mushrooms.

Cook about 5 minutes and stir in Bechamel Sauce. Add tomatoes and simmer about 5 minutes. Add cream, pepper flakes, and salt and pepper to taste; add parsley. Add any liquid that may have accumulated around shrimp and scallops to the sauce. Cook lasagne according to package directions. Butter bottom and sides of a lasagne pan. Spoon a layer of sauce over bottom and half the shrimp and scallops. Spoon some of the sauce over the shrimp and scallops. Cover with 3 strips of lasagne. Add a layer of flounder, salt, pepper, and a thin layer of sauce. Layer another 3 strips of lasagne. Scatter remaining shrimp and scallops over noodles. Spoon on a thin layer of sauce, reserving enough sauce for a final layer. Cover with remaining lasagne and sauce. Sprinkle with cheese. Bake at 375 degrees for 30 minutes.

BECHAMEL SAUCE:

1/4 c. butter
1/4 c. flour
2 c. milk
Salt and freshly ground pepper

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