Seafood Lasagna

• 8 ounces lasagna noodles
• 1 lb ricotta cheese
• 3/4 cup chopped parsley
• salt and pepper
• 1 dash Tabasco sauce
• 1 pinch nutmeg
• 2 garlic cloves, minced
• 4 eggs
• 4 tablespoons flour
• 4 tablespoons butter
• 1 cup hot milk
• 2 cups half-and-half
• 1/3 cup grated parmesan cheese
• 3/4 lb mozzarella cheese, grated
• 1 lb shrimp, peeled, deveined and chopped
• 10 ounces shucked oysters or 10 ounces clams
• 8 ounces crabmeat

1. Cook lasagna according to package directions; drain and place in ice water, set aside.
2. Mix ricotta cheese, parsley, salt, pepper, Tabasco and eggs; set aside.
3. In a medium saucepan, make a light-colored roux with the flour and butter.
4. Add hot milk and half and half.
5. Cook over low heat for 5 minutes, stirring constantly.
6. Grease a 9x13-inch casserole dish.
7. Pat lasagna noodles with paper towels to remove excess moisture.
8. Cover the bottom of the casserole dish with a layer of the lasagna noodles, overlapping noodles and spread with 1/3 of ricotta mixture.
9. Add 1/3 of the grated Parmesan and mozzarella.
10. Sprinkle 1/3 of shrimp, oysters and crab on top of that.
11. Cover with 1/3 of white sauce.
12. Repeat process, ending with a layer of noodles, sauce, seafood and cheeses.
13. Cover with foil and bake at 350u0b0 for 40 minutes, or until bubbly hot.
14. Remove foil for the last 10 minutes to lightly brown the top layer of cheese.

lasagna noodles, ricotta cheese, parsley, salt, tabasco sauce, nutmeg, garlic, eggs, flour, butter, hot milk, parmesan cheese, mozzarella cheese, shrimp, oysters, crabmeat

Taken from www.food.com/recipe/seafood-lasagna-56705 (may not work)