Number Of Ingredients 25
Steps:
- Prepare seafood sauce. Heat oil in a large skiller over medium high heat. Add the onion and garlic and saute for 5 minutes. Add the tomatoes and puree and cook for 5 more minutes. Stir in the wine, basil, fennel seeds, salt, and pepper (to taste). Simmer uncovered over medium heat for 45 minutes, stirring occaionally.
- Stir the cream into the sauce and then the pernod. Stir in all the shellfish and simer 5 minutes. Remove from heat.
- Preheat oven to 350 degrees.
- Cook the lasagna (if necessary). Also ok to use the no-pre-cook lasagna.
- To make filling, with a wooden spoon, beat the ricotta, cream cheese, and eggs in a mixing bowl until smooth. Stir in the spinach, crabmeat, red pepper, scallions, basil, and salt and pepper to taste.
- Butter a large rectangular baking pan. Spread a thin layer of the sauce without any shellfish on the bottom of the pan. Cover with a layer of noodles. Top with half the filling, then half the seafood sauce. Cover the sauce with a layer of mozzarella.
- Place another layer of noodles over the mozzarella and spread with the remaining filling. Top with another layer of mozzarella. Add a final layer of noodles and then the remaining seafood sauce. Cover with the remaining cheese.
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