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1
Heat oil in large pot over medium-high heat.
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2
Add onions and garlic and saute until translucent, about 5 minutes.
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3
Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil.
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4
Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes.
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5
Discard bay leaves.
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6
Working in batches, puree sauce in blender; return to same pot.
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7
Add cream and vinegar and simmer 15 minutes.
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8
Season to taste with salt and pepper.
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9
Refrigerate.
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10
Cook noodles in pot of boiling salted water until almost tender.
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11
Drain.
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12
Cool in bowl of cold water.
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13
Heat olive oil in large skillet over medium-high heat.
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14
Add onion and garlic; saute until onion is tender, about 6 minutes.
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15
Add shrimp; saute just until opaque, about 3 minutes.
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16
Stir in basil, oregano and crushed red pepper.
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17
Cool.
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18
Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl.
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19
Season with salt and pepper.
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20
Mix in egg.
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21
Butter 13 x 9 x 2-inch glass baking dish.
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22
Spread generous 1 cup tomato cream sauce in bottom of dish.
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23
Drain lasagna noodles; trim to 8-inch lengths.
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24
Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides.
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25
Staring at 1 short end, roll up each noodle jelly roll style.
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26
Place in prepared pan, seam side down.
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27
Pour remaining sauce over cannelloni.
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28
Cover with foil.
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29
(Can be made 1 day ahead; refrigerate.)
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30
Preheat oven to 350F.
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31
Bake foil-covered cannelloni until heated through, about 45 minutes.
