Instructions: Cut feathery tops from fennel; set aside. Cut root ends and any bruised spots from fennel heads; then thinly slice fennel crosswise. In a 12 by 14 inch roasting pan, mix sliced fennel, onions, and mushrooms. Bake, uncovered, in a 475 degree oven, stirring occasionally, until browned bits form on pan bottom (about 45 minutes).

Add 1/2 cup of the broth to pan; stir to loosen browned bits. Continue to bake until browned bits form in pan again (about 20 more minutes). Add 1/2 cup more broth and stir to loosen browned bits; continue to bake until vegetables are well browned (about 20 more minutes). Add 1/2 cup more broth, stir to loosen browned bits, and keep warm.

Mince enough of the reserved fennel tops to make 1/4 cup. In a wide frying pan, combine minced fennel, remaining 1/2 cup broth, milk, and sherry. Bring to a boil. Stir in cornstarch mixture; bring to a boil, stirring. Remove from heat. Add 1 cup of the cheese, stir until smooth, and keep hot.

Cover bottom of a 9 by 13 inch baking dish with a third of the lasagna noodles. Spread with all the vegetables and half the sauce. Cover with half the remaining noodles; top with all the crab and all but 1/2 cup of the remaining sauce. Cover with remaining noodles; top with remaining 1/2 cup sauce and remaining 1 cup cheese.

Bake in a 450 degree oven until sauce is bubbly (about 10 minutes); then broil 4 to 6 inches below heat until cheese is browned (about 4 minutes). Let stand for 5 minutes before serving.

NOTES : Makes 6-8 Servings Kristin: MC comes up with a slightly different NA.

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