1 tbsp. butter
1 tbsp. shallots, chopped
1 lb.shrimp
1 lb. scallops
1/2 c. white wine
2 c. sliced mushrooms
2 c. bechamel sauce
1 c. crushed canned tomatoes
1/2 c. heavy cream (optional)
1/4 tsp. hot sauce (optional)
3 tbsp. parsley, chopped
9 lasagna strips
1 c. shredded Gruyere cheese

Saute shallots in butter (do not brown). Add shrimp and scallops and saute until just done. Add wine and bring to a boil. Transfer seafood to bowl. Add mushrooms and simmer 5 minutes or until done. Add tomatoes and simmer 5 minutes or until done. Cook lasagna until done. Place 3 strips of lasagna in large casserole. Place 1/3 of seafood on top. Place 1/3 of sauce on top. Repeat 2 more times. Sprinkle with parsley and cheese. If you have more sauce add at this point. Bake at 350 degrees for 30 to 35 minutes. Freezes very well just before baking.