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Seafood Lasagne

1 TB olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
5 cups canned plum tomatoes, packed in tomato puree, coarsely chopped
1/2 cup dry white wine
1/2 cup chopped fresh basil
2 teas fennel seeds
salt, freshly ground pepper to taste
1 cup heavy cream
2 TB pernod
1 lb medium shrimp, shelled, deveined, and poached briefly
1 lb scallops, poached briefly

1 1/4 lbs lasagne noodles

3 cups ricotta cheese
8 oz cream cheese
2 eggs
10-oz package frozen chopped spinach, thawed and drained thoroughly
1 lb cooked lump crabmeat
1 sweet red pepper, diced
1 bunch scallions (green onions), sliced
1/2 cup chopped fresh basil
salt, freshly ground pepper to taste
1 1/2 lbs mozzarella cheese (I use the skim), sliced thinly

Heat oil in large skillet over medium-high heat. Add onion and
garlic, saute for 5 mins. Add tomatoes with puree and cook for 5
mins more. Stir in wine, basil, fennel seeds, salt and pepper.
Simmer uncovered over medium heat for 45 minutes. Stir occasionally.
Stir cream into the sauce and then the Pernod. Stir in the shrimp
and scallops. Simmer 5 minutes. Remove from heat.

Preheat oven to 350 degrees. (Or if you are making this ahead,
assemble, then refrigerate. Bring back to room temp. before baking.)

Cook lasagne noodles in boiling, salted water until tender but
firm. Drain and cool under cold running water.

While lasagne noodles are cooking, beat the ricotta, cream cheese,
and eggs in a mixing bowl until smooth. (Don't use mixer) Stir in
spinach, crabmeat, red pepper, scallions, basil, salt and pepper.

Butter a large rectangular pan (15 x 10 is perfect).

Spread a layer of the sauce without the shellfish on the bottom of
the pan. Cover with a layer of noodles. Top with half the filling,
then half the seafood sauce. Cover with 1/3 of the mozzarella.

Place another layer of noodles over mozzarella. Spread with remaining
filling. Top with another 1/3 of mozzerella.

Add a final layer of of noodles. Cover with remaining seafood sauce.
Top with final layer of cheese.

Bake the lasagne until bubbling and browned, about 50 minutes.

Let stand for 10 minutes before cutting and serving.

Makes 10 to 12 servings.


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