1. In a skillet, heat olive oil over medium heat and sauté onion, garlic, rosemary and pepper. Allow all to become tender.

2. Add tomatoes and cook about 20 minutes, that is to say until they have made their water and the liquid has thickened. Add salt and pepper.

3. Remove from heat and liquify with and immersion blender. Reserve.

The white sauce (bechamel)

1. Drain clams, reserve their juice in a separate bowl.

2. In a saucepan, melt the butter and sauté shallots. Stir in flour, whisking; add clam juice and milk, whisking. Bring to a boil, stirring until the white sauce thickens. Remove white sauce saucepan from heat and from this, ladle out and reserve separately about 1/3 of the bechamel sauce in a small bowl, for last layer.

The seafood

1. In another skillet, melt 1 tablespoon tablespoon butter with 1 tablespoon oil. Slightly sear the scallops. Remove from pan and set aside.

2. Deglaze the pan with white wine and cook to reduce by half. If the scallops are too big, slice them in halves. Preheat oven to 350 ˚F.

3. In the pan where the white sauce is, add the scallops, the clams, the shrimp, reduced white wine sauce and blended tomatoes. Mix well and season with salt and pepper to taste.

Putting the seafood lasagna together

1. In a baking dish, place 1 or 2 lasagna noodles, then top with half the seafood mixture Cover with lasagne noodles and pour the other half of the seafood mixture Cover with lasagne, pour the reserved bechamel and sprinkle with plenty of grated mozzarella.

2. Bake 20-30 minutes in oven and finish under the broil setting to brown well and get that nice crust we expect from a seafood lasagna.

Pull out of the oven and allow your lasagna to cool down for a few minutes prior to serving.