9 to 12 lasagna noodles
1/2 tsp. dried tarragon, crushed
3 c. white sauce
2 c. shredded Mozzarella
3/4 c. Parmesan cheese
1 1/2 lbs. mixed seafood
Sauteed fresh mushrooms (optional)

(Such as shrimp, crab meat, haddock). Cook noodles and drain. Prepare white sauce by melting 6 tablespoons butter and adding 6 tablespoons flour. Let cook a minute or two. Whisk in 3 cups milk and whisk constantly until mixture is thickened. Remove from heat. In a greased 9 x 13 inch pan layer 1/3 noodles, 1/2 the seafood, 1/3 each of the Mozzarella and Parmesan cheese and white sauces. Repeat.

Top with remaining noodles, white sauce and cheeses. Bake uncovered at 350 degrees for 30 minutes or until bubbly. Let stand before cutting. NOTE: If using mushrooms add to the seafood when assembling lasagna.