Seafood Lasagna No. 1

• 12 lasagna noodles
• olive oil and salt for cooking noodles
• 1 lb. flounder fillets
• 1 lb. Maryland backfin crabmeat (imitation works too)
• 1/2 lb. bay scallops
• 1/4 lb. shrimp, peeled, deveined and chopped
• 4 Tbsp. butter
• 1 lb. mushrooms, sliced
• 2 c. thin Bechamel Sauce (see Sauces)
• 1 1/2 lb. Ricotta cheese
• 1 1/2 c. grated Parmesan cheese
• 4 eggs
• 12 oz. shredded Mozzarella cheese
• 1 Tbsp. chopped fresh parsley

1. Bring 4 quarts water with a little oil in it to a boil and add salt.
2. Drop noodles one at a time into water.
3. Cook 4 to 5 minutes (should be only half-cooked).
4. Run noodles under ice water and set aside.
5. Chop flounder into 1/2-inch squares and mix with crabmeat, scallops and shrimp in a large bowl.
6. Melt the butter and saute the mushrooms for about 2 minutes.
7. Remove from heat and drain. Combine Bechamel Sauce, Ricotta and 1/2 cup Parmesan cheese with eggs and mushrooms.
8. Put layer of noodles on bottom of buttered 9 x 12-inch baking pan.
9. Put one-third of the fish mixture and one-third of the cheese mixture on top of the noodles.
10. Add one-third of the Mozzarella.
11. Top with noodles.
12. Repeat process twice more, ending with a layer of cheese sauce.
13. Sprinkle with the last of the Mozzarella and the parsley.
14. Bake at 325u0b0 for 1 1/2 hours.
15. Top with remaining grated Parmesan at serving time. Serve 8 to 12.

lasagna noodles, olive oil, flounder fillets, backfin crabmeat, bay scallops, shrimp, butter, mushrooms, thin bechamel sauce, ricotta cheese, parmesan cheese, eggs, mozzarella cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206298 (may not work)