Heat the oil in a medium-sized pan. Add the shallots, garlic and chilli, and cook gently, over a medium heat, for around 5 minutes, until soft. Add the wine and turn up the heat to allow it to bubble and reduce for 10 minutes.
Add the tomatoes and cook for 5 more minutes until softened. Season well with black pepper, stir in the seafood and remove from the heat.
Assemble the lasagne: spread a third of the seafood mix over the base of an oven-proof dish, cover with a third of the lasagne sheets and a third of the lasagne sauce. Repeat with two more layers, finishing with the remaining white sauce.
Bake the lasagne in the oven for 40-45 minutes until the sauce is bubbling and golden brown on top.