-
1
To make seafood sauce, heat the oil in a large skillet over medium high heat.
-
2
Add in the onion and garlic and saute/fry for 5 min.
-
3
Add in the tomatoes with the puree and cook for 5 min more.
-
4
Stir in the wine, basil, fennel seeds, and salt and pepper to taste.
-
5
Simmer uncovered over medium heat for 45 min stirring occasionally.
-
6
Stir the cream into the sauce and then the pernod.
-
7
Stir in all the shellfish and simmer 5 min.
-
8
Remove from the heat.
-
9
Preheat oven to 350 degrees.
-
10
Cook the lasagna noodles in boiling salted water till tender but still hard.
-
11
Drain and cold under cool running water.
-
12
To make the filling, beat the ricotta, cream cheese and Large eggs in a mixing bowl with a wooden spoon till smooth.
-
13
Stir in spinach, crabmeat, red pepper, scallions, basil and salt and pepper to taste.
-
14
Butter a large rectangular baking pan.
-
15
Spread a thin layer of the sauce, on the bottom of the pan.
-
16
Cover with a layer of noodles.
-
17
Top with half the filling, then half the seafood sauce.
-
18
Cover the sauce with a layer of Mozzarella.
-
19
Place another layer of noodles over the Mozzarella and spread with the remaining filling.
-
20
Top with another layer of Mozzarella.
-
21
Add in a final layer of noodles and then the remaining seafood sauce.
-
22
Cover with the remaining cheese.
-
23
Bake the lasagna till bubbling and browned, about 50 min (350 degrees).
-
24
Let stand for 10 min before serving.
