Treat yourself to a version of lasagna that’s even more indulgent than the traditional one.
1 8-ounce package frozen crab-flavored fish pieces
1/2 cup frozen, peeled, cooked shrimp or one 4-1/2-ounce can shrimp, drained
2 14-1/2-ounce cans stewed tomatoes, cut up
1/2 cup fresh mushrooms
1/2 teaspoon dried oregano, crushed
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1-3/4 cups milk
1 cup shredded Swiss cheese (4 ounces)
1/4 cup dry white wine
8 lasagna noodles, cooked and drained
1/4 cup grated Romano or Parmesan cheese
Fresh oregano (optional)
1/2 teaspoon onion powder
Thaw crab-flavored fish and shrimp, if frozen. Cut or flake fish into bite-size pieces; set fish and shrimp aside.
For shrimp sauce, in a medium saucepan combine undrained tomatoes, mushrooms, onion powder, oregano, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened. Remove from heat. Stir in shrimp. Set aside.
For cheese sauce, in a medium saucepan melt margarine or butter. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add Swiss cheese; stir until melted. Stir in crab-flavored fish and wine.
In a 2-quart rectangular baking dish, layer half of the shrimp sauce, half of the lasagna noodles, and half of the cheese sauce. Repeat layers. Sprinkle with Romano or Parmesan cheese. Bake, uncovered, in a 350 degree F. oven for 25 minutes or until heated through. Let stand for 15 minutes before serving. Garnish with fresh oregano, if desired.
Makes 6 to 8 servings.