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1
Heat oil in a skillet; add in leek; stir/saute until tender, about 10 minutes.
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2
Stir in tomatoes and paste; cook, stirring and breaking tomatoes with the side of a spoon, until mixture boils.
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3
Simmer, uncovered, until the sauce is slightly thickened, about 20 minutes; season with salt and pepper.
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4
Stir in the shrimp, scallops, and fish fillet; add a few pieces of the torn basil leaves; cover and cook over low heat 10 minutes; do not boil or overcook.
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5
Meanwhile, cook the lasagna noodles in plenty of boiling salted water until al dente, about 12 minutes; drain.
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6
Place noodles in a large bowl of cool water until ready to use.
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7
Heat oven to 350 ; spoon 1/2 cup of the sauce into the bottom of a 9x13 inch baking dish.
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8
Lift the lasagna noodles individually from the water and blot dry on paper towels; arrange a single layer of 5 overlapping noodles on the bottom of the dish.
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9
Spoon a third of the sauce and seafood over the noodles; sprinkle with a third of the basil and top with a third of the mozzarella.
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10
Repeat with the next two layers.
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11
Bake until the cheese is bubbly and edges browned, about 50 minutes; let stand 15 minutes before cutting and serve.
