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Spicy Seafood-and-Fennel Lasagne

Makes: 8  servings Prep 1 hr 30 mins Bake 375°F 30 mins Stand 15 mins


  • 1 tablespoon  olive oil
  • 1 cup  finely chopped onion
  • 1 tablespoon  minced garlic
  • 1 teaspoon  fennel seeds
  • 1/2 teaspoon  red pepper flakes
  • 1 35 ounce can tomatoes*
  • 1 teaspoon  salt
  • 1 1/4 pounds  squid, sliced into thin rings
  • 1 1/4 pounds  medium shrimp, halved lengthwise
  • 2 tablespoons  olive oil
  • 2 large bulbs fennel, quartered, cored, and thinly sliced (6 to 7 cups)
  • 2 cups  thinly sliced onions
  • 3/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 3 cups  milk
  • 3 tablespoons  butter or margarine
  • 1/2 cup  all-purpose flour
  • 1/2 teaspoon  salt
  • 12 no-boil lasagne noodles (or 1 pound regular dried lasagne noodles, cooked according to package directions)


Make Tomato-Seafood Sauce::

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.

Make Fennel-Onion Filling::

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.

Make White Sauce::

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.


  • If you can't find a 35-ounce can of tomatoes, use 2-1/2 cans (14-1/2 oz. each) tomatoes.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)455,
  • Fat, total(g)15,
  • chol.(mg)298,
  • sat. fat(g)6,
  • carb.(g)43,
  • pro.(g)36,
  • sodium(mg)1137,
  • Percent Daily Values are based on a 2,000 calorie diet