Spicy Seafood-and-Fennel Lasagne

Directions

1. Heat the 1 tablespoon oil in large saucepan over medium heat. Add the finely chopped onion 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 the 1 teaspoon 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. Meanwhile, heat the 2 tablespoons oil in Dutch oven over medium-high heat. Stir in fennel, the sliced onions, the 3/4 teaspoon salt, and the pepper; cook, stirring occasionally, until vegetables are tender and begin to brown, 30 to 45 minutes.

3. 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 the 1/2 teaspoon salt; bring to boil, whisking. Reduce heat and simmer, stirring, 10 minutes.

4. Heat oven to 375 degree 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 of the Tomato-Seafood Sauce, then add second layer of noodles. Combine Fennel-Onion Filling with White Sauce and spoon on top. Add third layer of noodles, 2 cups of the Tomato-Seafood sauce, then remaining noodles. Spoon 1/2 cup of the Tomato-Seafood sauce over top (reserve remaining).

5. Cover and bake 30 minutes or 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.