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Name: Spicy Seafood-And-Fennel Lasagne
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 c milk; 1 c Finely chopped onions; 1 ts Salt; 1 tb olive oil; 1 cn Tomatoes; 35 ounce; 2 c Thinly sliced onion; 1/4 ts Black Pepper freshly ground; 1/2 ts Crushed red pepper; 1/2 c All-purpose flour; 12 No-boil lasagne noodles; OR; 2 tb olive oil; 3 tb Butter or margarine; 1/4 c Fresh parsley chopped; 1 1/4 lb Medium shrimp; halved; 2 lg Bulbs fennel (anise);; 3/4 ts Salt; 1 lb Regular lasagne noodles;; 1 tb Garlic minced; 1/2 ts Salt; 1 ts Fennel seeds; 1 1/4 lb Squid; cleaned, sliced in

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INGREDIENTS

3 c milk
1 c Finely chopped onions
1 ts Salt
1 tb olive oil
1 cn Tomatoes; 35 ounce
WHITE SAUCE
2 c Thinly sliced onion
1/4 ts Black Pepper ; freshly ground
1/2 ts Crushed red pepper
1/2 c All-purpose flour
12 No-boil lasagne noodles; OR
2 tb olive oil
3 tb Butter or margarine
noodles
1/4 c Fresh parsley ; chopped
1 1/4 lb Medium shrimp; halved
FENNELONION FILLING
2 lg Bulbs fennel (anise);
3/4 ts Salt
1 lb Regular lasagne noodles;
TOMATOSEAFOOD SAUCE
1 tb Garlic ; minced
1/2 ts Salt
1 ts Fennel seeds
1 1/4 lb Squid; cleaned, sliced in

Servings

INSTRUCTIONS

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 8 cups.) 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 375F. Measure 1/2 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 1/2 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: 1 3/4 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 : http://www.lhj.com Posted to recipelu-digest by "Valerie Whittle" on Feb 20, 1998

NOTES

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Spicy Seafood-And-Fennel Lasagne

3 c milk
1 c Finely chopped onions
1 ts Salt
1 tb olive oil
1 cn Tomatoes; 35 ounce
 WHITE SAUCE
2 c Thinly sliced onion
1/4 ts Black Pepper freshly ground
1/2 ts Crushed red pepper
1/2 c All-purpose flour
12 No-boil lasagne noodles; OR
2 tb olive oil
3 tb Butter or margarine
 noodles
1/4 c Fresh parsley chopped
1 1/4 lb Medium shrimp; halved
 FENNELONION FILLING
2 lg Bulbs fennel (anise);
3/4 ts Salt
1 lb Regular lasagne noodles;
 TOMATOSEAFOOD SAUCE
1 tb Garlic minced
1/2 ts Salt
1 ts Fennel seeds
1 1/4 lb Squid; cleaned, sliced in

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        8    cups.)    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 375F. Measure 1/2 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 1/2 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: 1 3/4 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 : http://www.lhj.com    Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb  20, 1998

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Nutrition

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Serving Size: 1 Serving (2453g)
Recipe Makes: 1 Servings

Calories: 1200
Calories from Fat: 752 (63%)

Amt Per Serving		% DV

	Total Fat 83.5g	111 %
	Saturated Fat 26.7g	134 %
	Monounsaturated Fat 35.7g
	Polyunsanturated Fat 17.1g
Cholesterol 88.6mg		27 %
Sodium 923.6mg		32 %
Potassium 1209.3mg		32 %
Total Carbohydrate 100.4g		30 %
	Dietary Fiber 12.8g	51 %
	Sugars, other 87.7g
Protein 19.5g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1200

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