HALLOWEEN LASAGNE

this is a really cool looking and tasty recipe. You will not find it nowhere else!
INGREDIENTS:
   _NOODLES: 300g flour ;
                            3  eggs ;
                           15g squid ink(you can buy fresh squid and extract the ink sack);
                           salt.
   _FILLING: 1kg mix of "frutti di mare" (sea food);
                     extra vergin olive oil;
                     parsely;
                     2 cloves of garlic;
                     1 glass of white dry wine;
                     salt.
   _BESCIAMELLA: 1l wole milk;
                                 100g flour;
                                100g butter;
                                 15g squid ink;
                                  salt.

knead flour, eggs, salt and ink;
let sit for 1/2 hours;
make thin lasagna with pasta machine or rolling pin and cut them according to the size of your pan;
blanch the noodles in boiling water for 30 second or 1 minutes (depending on the thickness of the pasta), place on a towel and apply a thin layer of oil on the noodle to keep them from sticking.

in a large skilleteat 4 spoons of extra vergin olive oil, then cook the minced garlic and parsely for few minutes then add the "frutti di mare" (shells, mussels, squids, shrimps, piece of fishes...). when is almost done cooking add the glass of white wine and let evaporated almost all. and you' re done with the filling.

melt the butter on a low temperature in a deep pan, then add the flour and stir for few minutes.
add the milk slowly and keep stiring and cooking on a low heat until thick (about 15/20 minutes).
take a cup full of besciamella for the decoration and let it aside.
add the squid ink and salt. (remember squid ink is quite salty). cook few more minutes.

oil a pan, place a layer of noodles on the bottom, ot top add a layer of fish and one of besciamella. repeat the operation until all the ingredients are finished. put lasagna in the oven for 45 or 50 minutes at 180 Celsius degree.

you're done! cut lasagna in portions and decorate with the left over white besciamella and a tuft of parsley.