Chop shallot and garlic, saute in a little butter until soft. Add diced tomatoes with the liquid, make until the sauce thickens. Season.
Squeeze spinach well, steam briefly in the remaining hot butter until soft.
Cook lasagna sheets in salted water until just tender, lift out and place on a kitchen towel.
Cut fish fillets into pieces and season with salt and pepper. Cut cheese into cubes. Cover the bottom of a greased gratin dish with lasagna sheets. Spread spinach evenly on top. Top with the cheese cubes. Spread the fish pieces evenly on top. Pour some tomato sauce on top. Top with another layer of lasagna sheets and Frutti di Mare on top evenly, remaining tomato sauce on top form. Finish with lasagne.
Bring the fish stock, white wine and cream to the boil, season with salt and pepper and pour over the top. Bake in a hot oven at 180 °C for 20 minutes.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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