Spicy seafood-and-fennel lasagne

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 cup Finely chopped onions
1 tablespoon Minced garlic
1 teaspoon Fennel seeds
½ teaspoon Crushed red pepper
1 can Tomatoes; 35 ounce
1 teaspoon Salt
1¼ pounds Squid; cleaned, sliced in thin rings
1¼ pounds Medium shrimp; halved lengthwise
2 tablespoons Olive oil
2 larges Bulbs fennel (anise); quartered, cored, thin sliced 6-7 cups
2 cups Thinly sliced onion
¾ teaspoon Salt
¼ teaspoon Freshly ground pepper
3 cups Milk
3 tablespoons Butter or margarine
½ cup All-purpose flour
½ teaspoon Salt -noodles----
12 No-boil lasagne noodles; OR
1 pounds Regular lasagne noodles; cooked
¼ cup Fresh parsley; chopped
8 cups.)

Directions

TOMATO-SEAFOOD SAUCE

FENNEL-ONION FILLING

WHITE SAUCE

1. Make Tomato-Seafood Sauce: Heat oil in large saucepan over medium heat.

Add onions and cook until softened, 5 to 8 minutes. Stir in garlic, fennel seeds and red pepper; cook 30 seconds. Add tomatoes, breaking up with spoon, and salt. Bring to boil; reduce heat and simmer 10 minutes. Stir in squid; cover and simmer 1 hour. Stir in shrimp; cook 1 minute more. (Makes 2. Make Fennel-Onion Filling: Meanwhile, heat oil in Dutch oven over medium-high heat. Stir in fennel, onions, salt and pepper; cook, stirring occasionally, until vegetables are tender and begin to brown, 30 to 45 minutes.

3. Make White Sauce: Bring milk to boil in medium saucepan. Melt butter in large saucepan over medium heat. Add flour and cook, whisking, 1 minute.

Whisk in milk and salt; bring to boil, whisking. Reduce heat and simmer, stirring, 10 minutes.

4. Heat oven to 375øF. Measure ½ cup of just tomato mixture without any squid or shrimp from Tomato-Seafood Sauce; spread mixture in 13x9-inch baking dish. Arrange 3 no-boil noodles or a layer of cooked noodles on top.

Spoon on 2 cups Tomato-Seafood Sauce, then add second layer of noodles.

Combine Fennel-Onion mixture with White Sauce and spoon on top. Add third layer of noodles, 2 cups Tomato-Seafood sauce, then remaining noodles.

Spoon ½ cup Tomato-Seafood sauce over top (reserve remaining).

5. Cover and bake 30 minutes until bubbly. Let stand 15 minutes. Sprinkle with parsley. Heat reserved Tomato-Seafood Sauce in saucepan over low heat; serve with lasagne. Makes 8 servings.

NOTES : Your dinner guests will love this entr‚e, inspired by a seafood lasagne from Venice. Prep time: 1¾ hours; Baking time: 30 minutes; Degree of difficulty: Moderate PER SERVING; Calories 455; Total Fat 15 g; Saturated Fat 6 g; Cholesterol 298 mg; Sodium 1,137 mg; Carbohydrates 43 g; Protein 36 g

Recipe by: Ladies Home Journal Online : Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 20, 1998

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