Seafood Lasagne

• 2 Tbsp. olive oil
• 1 medium leek, white part only
• 1 can plum tomatoes
• 1 Tbsp. tomato paste
• 8 oz. shrimp, peeled
• 8 oz. medium size sea scallops
• 1 lb. boneless, skinless fish (haddock)
• 12 fresh basil leaves, torn in half
• 15 spinach and/or plain lasagne noodles
• 1 1/2 lb. Mozzarella cheese, shredded
• salt and pepper to taste

1. Heat oil in medium skillet, add leek and saute until tender (about 10 minutes).
2. Stir in tomatoes and paste.
3. Cook, stirring and breaking tomatoes with the side of the spoon until mixture boils.
4. Simmer, uncovered, until the sauce is slightly thickened (about 20 minutes).
5. Season with salt and pepper.
6. Stir in shrimp, scallops and fish; add a few pieces of the basil leaves.
7. Cover and cook over low heat 10 minutes.
8. Do not boil or overcook.

olive oil, only, tomatoes, tomato paste, shrimp, scallops, fish, basil, noodles, mozzarella cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=850883 (may not work)