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1 box lasagne noodles
8 green onions, coarsely
chopped (use the tops too)
4 Tbsp. butter (for sauteing
1/2 lb. fresh shrimp, peeled
and deveined
1 Tbsp. Old Bay seasoning
1/2 lb. bay scallops
1 lb. crabmeat (remove shell
1 lb. fresh mushrooms, thinly
3/4 c. dry white wine (don't
use anything that you
wouldn't drink
32 oz. Ricotta cheese
2 large eggs
2 Tbsp. Romano or Parmesan
4 Tbsp. butter (for making
4 Tbsp. flour (for making

Cook noodles according to package directions, making
sure that they are al dente (firm and slightly chewy). While
noodles are cooking, melt butter and saute onions. Drain
noodles and rinse in cold water. Keep in cold water until
needed later. Boil or steam shrimp in water with Old Bay
seasoning for about 3 minutes or until opaque. Drain shrimp,
place in skillet with onion. Add scallops, crabmeat, mushrooms
and wine. Cook at medium-low heat for 5 to 10 minutes until
you have lots of liquid. While meat is cooking, beat eggs and
Ricotta until blended. Add a touch of parsley for color, if
desired. Drain seafood, making sure that you keep all the
reserved liquid. Set both aside.
Preheat oven to 350 degrees. Using a medium saucepan, prepare
a white roux as follows: Melt butter in pan. Slowly add flour
while stirring. Cook for 3 to 4 minutes. Roux should be just
a shade or two browner than the butter. Using a wire whisk,
add reserved seafood liquid slowly, while beating with the
whisk. Keep beating, or lumps will form. Keep beating and
cooking until a medium sauce forms. If it's lumpy, strain the
sauce. Place a bit of sauce on the bottom of the pan. Grasp-
ing a piece of lasagne at one end, draw out of water through
two fingers of your other hand in order to "squeegee" off the
Place 3 to 4 noodles in a flat layer over top of sauce
in pan. Spoon about 1/3 of the seafood mixture on top of the
noodles. Spread out evenly. Spoon about 1/3 of the cheese
mixture on top of the seafood. Spread out evenly. Spoon some
more sauce on top of the cheese. Spread out evenly. Continue
building layers until you run out of space in the pan. End
with a layer of noodles and pour remaining sauce on top,
spreading it out evenly. Sprinkle Romano or Parmesan evenly
over top of lasagna. Bake for 30 minutes. Serves 5 to 6.

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