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1
Heat 1 Tbsp.
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2
butter in a skillet and saute/fry the onions and garlic for 30 seconds.
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3
Add in the shrimp and scallops and season with salt and pepper.
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4
Saute/fry briefly; add in wine when shrimp turns pink.
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5
Cook till wine boils, then remove from heat.
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6
Transfer to a bowl, using a slotted spoon.
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7
Add in the mushrooms to the cooking liquid and simmer for 5 min.
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8
Make a sauce by melting 4 Tbsp.
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9
butter in a saucepan and whisking in 4 Tbsp.
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10
flour.
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11
Heat the lowfat milk and whisk it in to butter mix, stirring constantly.
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12
Season with salt and pepper and cook till thickened, about 5 min.
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13
Stir this sauce into the mushrooms and add in the tomatoes.
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14
Stir in the cream and remaining seasonings.
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15
Pour in any cooking liquid from the seafood and mix well.
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16
Set aside.
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17
Cook the noodles and drain.
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18
Spoon a layer of sauce in the bottom of a greased 9x13 inch lasagne pan.
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19
Add in half the shrimp and scallops.
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20
Cover with more sauce and a layer of noodles.
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21
Top with the fish filets and salt and pepper to taste.
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22
Add in more sauce, and another layer of noodles.
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23
Add in the remaining shrimp and scallops, more sauce, and a final layer of noodles.
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24
Top with the remaining sauce and sprinkle with cheese.
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25
Bake in a preheated 350 degree oven for 30-45 min.
