2 lb. lasagna noodles
Olive oil and salt for cooking the noodles
1 lb. fillet of flounder
1 lb. Maryland backfin crab meat
1/2 lb. bay scallops
1/2 lb. shrimp, peeled, deveined, and chopped
4 tbsp. butter
1 lb. mushrooms, sliced
2 c. thin bechamel sauce
1 1/2 lb. Ricotta cheese
1 1/2 c. grated Parmesan cheese
4 eggs
12 oz. shredded Mozzarella
2 tbsp. chopped fresh parsley

Bring 4 quarts of water with a little oil in it to a boil in a large pot and add 1 teaspoon salt. Drop the lasagna noodles one at a time into the boiling water. Cook for 4-5 minutes. (The noodles should be only half cooked.) Run the noodles under ice water and toss them gently in olive oil to prevent sticking, and set aside.

Chop the flounder into 1/2 inch squares and mix with the crab meat, scallops, and shrimp in a large bowl. Melt the butter. Saute the sliced mushrooms in the butter for about 2 minutes. Remove them from the heat and drain.

Combine the bechamel sauce, Ricotta, and 1/2 cup of the Parmesan cheese with the eggs and mushrooms. Put a layer of noodles on the bottom of a buttered 9 x 12 inch casserole or baking pan. Put 1/3 of the fish and 1/3 of the cheese mixture on top of the noodles. Add 1/3 of the Mozzarella. Top with noodles. Repeat the process twice more, ending with a layer of cheese sauce. Sprinkle with the last of the Mozzarella cheese and the parsley and bake at 325 degrees for 1 1/2 hours. Top with the remaining grated Parmesan at serving time. Serves 8.