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1
Heat the oil in a medium skillet; add the leek; saute until tender, about 10 minutes.
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2
Stir in the tomatoes and paste.
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3
Cook, stirring and breaking tomatoes with the side of a spoon, until mixture boils.
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4
Simmer, uncovered, until the sauce is slightly thickened, about 20 minutes.
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5
Season with salt and pepper.
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6
Stir in the shrimp, scallops, and fish fillet; add a few pieces of the tom basil leaves.
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7
Cover and cook over low heat 10 minutes.
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8
Do not boil or overcook.
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9
Meanwhile, cook the lasagne noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
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10
Place noodles in a large bowl of cool water until ready to use.
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11
Heat oven to 350F.
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12
Select a 9 x 13-inch shallow baking dish.
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13
Spoon 1/2 cup of the sauce into the bottom of the dish.
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14
Lift the lasagne noodles individually from the water and blot dry on paper toweling.
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15
Arrange a single layer of 5 overlapping noodles on the bottom of the dish.
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16
Spoon a third of the sauce and seafood over the noodles.
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17
Sprinkle with a third of the basil and top with a third of the mozzarella.
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18
Repeat with the next two layers.
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19
Bake until the cheese is bubbly and edges browned, about 50 minutes.
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20
Let stand 15 minutes before cutting and serving.
