Spicy Seafood-and-fennel Lasagne
| 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 375øF. 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
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Nutrition (calculated from recipe ingredients)
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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