Seafood Lasagna

by Sarah Landes

8 oz. pkg. crab flavored fish pieces
2 (14 oz.) cans of stewed tomatoes, cut up
1⁄2 cup diced fresh mushrooms (optional)
1⁄2 tsp. dried oregano, crushed
1⁄4 tsp.onion powder
1⁄2 cup small cooked shrimp or 4 1⁄2 oz. can, drained
3 Tbsp. margarine or butter
3 Tbsp. flour
1 3⁄4 cups milk
1 cup shredded swiss cheese
1⁄4 cup dry white wine
8 lasagna noodles, cooked
1⁄4 cup grated parmesan cheese

Thaw fish if frozen. Cut in bit size pieces, set aside. Combine undrained tomatoes, mushrooms, oregano, onion powder, dash of salt and pepper. Bring to a boil, reduce heat and simmer, uncovered for 20 minutes or until thickened. Stir in shrimp, set aside. For cheese sauce melt margarine in medium saucepan. Stir in flour and add milk all at once.

Cook stirring over medium heat for 1 minute more. Stir in cheese until melted. Stir in crab flavored fish and wine. In a 11″ x 17″ baking dish layer half of shrimp mixture, then 1⁄2 of noodles and 1⁄2 of cheese sauce. Repeat layers, cover and bake 350° for 30 minutes or until heated through. Uncover, sprinkle with parmesan cheese and put in oven for a couple of minutes. Cover and let stand 10 minutes before serving. Serves 6-8.