Bake 1 hour and 45 minutes. Yield: 12 servings. Delicious!

9 uncooked dried lasagna noodles

SAUCE:

3 tbsp. butter
1/4 c. all-purpose flour
2 tsp. finely chopped garlic
1 1/2 c. milk
1/2 c. dry white wine or milk
1 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot pepper sauce

RICOTTA FILLING:

2 eggs
3/4 c. Parmesan cheese, grated
1/2 c. chopped fresh parsley
1 (15 oz.) carton (2 c.) Ricotta cheese
1 (4 oz.) jar sliced pimiento, drained

LAYERS:

1 (12 oz.) pkg. sm. frozen, cooked shrimp, thawed and drained
1 (8 oz.) pkg. frozen, salad chunks imitation sea stixs, thawed and drained
3 c. (12 oz.) shredded Swiss cheese
12 fresh parsley sprigs

Heat oven to 375 degrees. Cook noodles according to package directions; rinse. Drain; set aside. In 2 quart saucepan melt butter over medium heat. Stir in flour and garlic until bubbly (1 minute). Stir in 1 1/2 cups milk. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes); boil 1 minute. Stir in remaining sauce ingredients; set aside.

In small bowl, slightly beat eggs; stir in all remaining Ricotta filling ingredients. In greased 13 x 9 inch baking pan layer 1/3 noodles, 1/2 Ricotta filling, 1/2 shrimp, 1/2 sea stixs, 1/3 sauce sauce and 1/3 Swiss cheese. Repeat layering.

Top with remaining noodles, sauce and Swiss cheese. Cover with aluminum foil; bake 25 minutes. Uncover; continue baking 15 to 20 minutes or until lightly browned. Let stand 10 minutes.

1 serving: Calories 370, protein 28g, carbohydrates 20g, fat 18g, cholesterol 150mg, sodium 483mg. You can use "light" Ricotta cheese, skim milk to reduce fat and calorie intake.