| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Dutch |
Dinner, Foreign: it |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Finely chopped onions |
| 1 |
tb |
Minced garlic |
| 1 |
ts |
Fennel seeds |
| 1/2 |
ts |
Crushed red pepper |
| 1 |
cn |
Tomatoes; 35 ounce |
| 1 |
ts |
Salt |
| 1 1/4 |
lb |
Squid; cleaned, sliced in thin rings |
| 1 1/4 |
lb |
Medium shrimp; halved lengthwise |
| 2 |
tb |
Olive oil |
| 2 |
lg |
Bulbs fennel (anise); quartered, cored, thin sliced 6-7 cups |
| 2 |
c |
Thinly sliced onion |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 3 |
c |
Milk |
| 3 |
tb |
Butter or margarine |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt -noodles—- |
| 12 |
|
No-boil lasagne noodles; OR |
| 1 |
lb |
Regular lasagne noodles; cooked |
| 1/4 |
c |
Fresh parsley; chopped |
|
8 |
cups.) |
INSTRUCTIONS
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 375°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).
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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