Pasta - Seafood Lasagna (from "Crazy for Casseroles" by James Villas)

4 T butter
1/2 pound fresh shrimp, boiled, shelled and chopped
1/2 pound lump crabmeat
6 lasagna noodles
1 med onion, finely chopped
1/2 pound fresh mushrooms, thinly sliced
1 T fresh lemon juice
S & p
3 large eggs, beaten
2 cups half and half
1/4 cup grated parmesan
3/4 cup shredded mozzarella

Preheat oven to 350. Butter shallow 2 qt. casserold with 1 T butter. Combine shrimp and crab in large mixing bowl, toss well. Heat large pot salted water to boiling and cook noodles according to pkg directions, until just tender. Drain and set aside.

Melt remaining 3 T butter in large skillet, add onion and mushrooms; cook, stirring till softened, abt 5 mins. Add onion mixt and lemon juice to seafood, season with s & p, toss again.

Combine eggs, half and half, and Parmesan in another lge bowl, stir until well blended. Add about 2/3 of egg mixt to seafood mixt and stir again to mix well. Spread abt 1/3 of seafood mixt over bottom of prepared casserole. Cover with 2 noodles, spread another 1/3 over noodles, cover with 2 more noodles, spread remaining mixt over top. Cover with the last 2 noodles, pour remaining egg mixt over noodles and sprinkle mozzarella evenly over the top. Bake on center oven rack until bubbly and golden, abt 35 mins. Let stand 10 mins before serving.

Serves 6
Note: Any poached and flaked white fish, or a mix of salmon and white fish, may be substituted for the shrimp and crabmeat.