1 pound curly lasagna noodles
1 pound small shrimp, shelled and deveined
1 pound scallops
1/4 pound butter
1/3 cup white wine
3 cloves garlic, minced
2 chicken lobsters, boiled and shelled
1 pound ricotta cheese
1 egg
1-1/2 teaspoons oregano
1-1/2 teaspoons basil
1 pound cheddar cheese, grated
1 pound mozzarella cheese, grated
1/2 cup bread crumbs

Preheat oven to 350 F. Cook and drain lasagna noodles. Sauté shrimp and scallops in butter, wine, and garlic; drain cooking liquid. Dice lobster meat, add to shrimp and scallops, and set aside. In a greased 9x14-inch baking dish arrange a layer of noodles. In a mixing bowl combine ricotta, egg, herbs, and cheddar cheese, and mix thoroughly. Layer 1/2 of the ricotta mixture, 1/2 of the seafood, and 1/3 of the mozzarella over noodles. Repeat once. Top with remaining noodles, mozzarella cheese, and bread crumbs. Bake for 50 minutes. Makes 12 ‘servings.

** Blue Ribbon Recipes from; Yankee's Country Fair Cookbook