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1
Steam crabmeat (or have it steamed for you) and allow to cool.
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2
Blend crabmeat with ricotta cheese and tarragon, and set aside.
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3
Put scallops, wine, water, onion, lemon and bay leaf in a medium saucepan over medium heat. Poach scallops just until firm, about 3 minutes. Remove scallops from poaching liquid, and set aside.
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4
Add shrimp to poaching water in same saucepan. Poach until just turning opaque. Remove from water and set aside to cool.Strain and reserve poaching liquid; discard lemon and bay leaf.
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5
Shell and devein shrimp and chop roughly. Chop scallops roughly, and add to shrimp.
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6
In a clean saucepan, melt 2 tbsp butter and saute shallots and garlic over medium heat until translucent. Slice mushrooms and add. Cook, stirring, until mushrooms are tender, about four minutes. Remove from pan.
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7
Add remaning butter to same pan and melt. Stir in flour and cook, stirring or whisking constantly, until flour smells nutty; do NOT let it start to brown.
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8
Slowly add reserved poaching liquid, whisking constantly, and cook until starting to thicken. Add milk, lemon juice, salt, pepper and cayenne and bring to a bare boil. Add parsley and green onions, and cook for a minute or two. Add 1/2 of grated Gruyere or Emmenthaler, and remove from heat, stirring to melt cheese. Stir in heavy cream, and keep sauce warm.
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9
Cook pasta. Working quickly, brush the bottom of a buttered 9 x 13 casserole with a bit of the sauce, and lay down a layer of noodles. Top with ricotta/crab mixture, half the remaining Gruyere/Emmenthaler, and 1/3 of sauce.
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10
Add a second layer of noodles. Cover with chopped shrimp and scallops, another 1/3 of the grated cheese, and 1/3 of the sauce.
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11
Add a final layer of noodles, and top with the remainign granted cheese. Spread sauce over.
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12
Mix grated Parm and bread crumbs and top casserole. Bake at 450 for a scant 10 minutes, and finish off in broiler, if need be, to give the top a nice golden brown finish. Let rest for no more than 10 minutes before serving.
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13
Note: I have prevailed on a pasta-making friend to make me special lasagna noodles for this, and cut them to fit my 9 x 13 dish. I then boil them one sheet at a time in a big roaster placed across two burners.
