Spicy Seafood-and-fennel Lasagne

Our society has made idols out of power, strength, beauty, wealth, intelligence, and athletic ability. These are the things that people value. In our society a successful person is someone who has several of these things. An unsuccessful man is someone who has none of these assets. According to the Bible, this way of measuring worth and success is wrong. These are not the things that God values most. These are not the most important things in life.

Wayne Mack

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Dutch	Dinner, Foreign: it	1	Servings

INGREDIENTS

1	T	Olive oil
1	c	Finely chopped onions
1	T	Minced garlic
1	t	Fennel seeds
1/2	t	Crushed red pepper
1		Tomatoes, 35 ounce
1	t	Salt
1 1/4	lb	Squid, cleaned sliced in
		thin rings
1 1/4	lb	Medium shrimp, halved
		lengthwise
2	T	Olive oil
2		Bulbs fennel, anise
		quartered cored thin
		sliced 6-7 cups
2	c	Thinly sliced onion
3/4	t	Salt
1/4	t	Freshly ground pepper
3	c	Milk
3	T	Butter or margarine
1/2	c	All-purpose flour
1/2	t	Salt
		noodles
12		No-boil lasagne noodles, OR
1	lb	Regular lasagne noodles
		cooked
1/4	c	Fresh parsley, chopped

INSTRUCTIONS

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.) 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.  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. Heat oven to 375Ã¸F. 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). 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 entre, 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

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2902 Calories From Fat: 1230 Total Fat: 138.9g Cholesterol: 2252.3mg Sodium: 11093.4mg Potassium: 4552.4mg Carbohydrates: 190.8g Fiber: 13.4g Sugar: 62.4g Protein: 217.9g