Seafood Lasagna No. 1 - cooking recipe

Ingredients

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

Preparation

Bring 4 quarts water with a little oil in it to a boil and add salt.
Drop noodles one at a time into water.
Cook 4 to 5 minutes (should be only half-cooked).
Run noodles under ice water and set aside.
Chop flounder into 1/2-inch squares and mix with crabmeat, scallops and shrimp in a large bowl.
Melt the butter and saute the mushrooms for about 2 minutes.
Remove from heat and drain. Combine Bechamel Sauce, Ricotta and 1/2 cup Parmesan cheese with eggs and mushrooms.
Put layer of noodles on bottom of buttered 9 x 12-inch baking pan.
Put one-third of the fish mixture and one-third of the cheese mixture on top of the noodles.
Add one-third of the Mozzarella.
Top with noodles.
Repeat process twice more, ending with a layer of cheese sauce.
Sprinkle with the last of the Mozzarella and the parsley.
Bake at 325\u00b0 for 1 1/2 hours.
Top with remaining grated Parmesan at serving time. Serve 8 to 12.