Heat the oil in a medium-sized pan and cook the shallots, garlic and chilli gently until soft. Add the wine and turn up the heat to allow to bubble and reduce for 10 minutes.
Add the tomatoes ad cook for 5 more minutes until softened. Season well, stir in the seafood and remove from the heat.
Make the bechamel according to packet instructions.
Preheat the oven to 180c.
Assemble the lasagne; spread a third of the seafood mix over the base of the dish, cover with a third of the lasagne sheets, spread a third of the lasagne sauce over the pasta and then repeat. Finish with a layer of pasta covered with the remaining bechamel.
Bake the lasagne for 40-45 minutes until the sauce is bubbling and golden brown on top.
