Instructions: Preheat oven to 375 degrees. Butter a 9-by-13 inch baking pan; set aside.

Bring a large pot of water to a boil. Add noodles and cook 2 to 3 minutes.

Drain and rinse with cold water. Lay on clean towels and pat dry.

To make bechamel sauce, melt the 3 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Add the roasted garlic and lemon peel. Whisk in the milk and bring to a boil, stirring. Reduce heat slightly and simmer 3 or 4 minutes. Season to taste with salt and white pepper.

Cover the bottom of the prepared pan with 3 cooked noodles. Reserve 8 to 10 large pieces of crab. Layer the remaining crab meat evenly over the noodles.

Place the large pieces of crab so that each serving will get one piece. Pour 2/3 cup of the bechamel sauce over the crab and sprinkle with parmesan cheese.

Place a second layer of noodles over the parmesan cheese. Spread the sliced mushrooms over the pasta and generously dollop the ricotta over the mushrooms.

Spread 2/3 cup bechamel sauce over the ricotta and sprinkle with parmesan cheese.

Layer the remaining noodles over the parmesan cheese and spread with the remaining bechamel sauce. Top with a generous layer of parmesan cheese and sprinkle the pine nuts over the cheese.

Bake for 30 to 40 minutes or until golden brown. Allow to cool for 5 to 10 minutes, cut and serve.

Note: To roast a whole head of garlic, peel the excess papery skin and cut a thin slice off the top to expose some of the cloves. Drizzle top with 1 teaspoon olive oil. Wrap in foil and bake at 375 degrees for about 45 minutes, or until soft. Cool.

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