Instructions: 1. Make Tomato-Seafood Sauce: Heat oil in large saucepan over medium heat.

Add onions and cook until softened, 5 to 8 minutes. Stir in garlic, fennel seeds and red pepper; cook 30 seconds. Add tomatoes, breaking up with spoon, and salt. Bring to boil; reduce heat and simmer 10 minutes. Stir in squid; cover and simmer 1 hour. Stir in shrimp; cook 1 minute more. (Makes 8 cups.)

2. Make Fennel-Onion Filling: Meanwhile, heat oil in Dutch oven over medium-high heat. Stir in fennel, onions, salt and pepper; cook, stirring occasionally, until vegetables are tender and begin to brown, 30 to 45 minutes.

3. Make White Sauce: Bring milk to boil in medium saucepan. Melt butter in large saucepan over medium heat. Add flour and cook, whisking, 1 minute.

Whisk in milk and salt; bring to boil, whisking. Reduce heat and simmer, stirring, 10 minutes.

4. Heat oven to 375 F. Measure 1/2 cup of just tomato mixture without any squid or shrimp from Tomato-Seafood Sauce; spread mixture in 13x9-inch baking dish. Arrange 3 no-boil noodles or a layer of cooked noodles on top.

Spoon on 2 cups Tomato-Seafood Sauce, then add second layer of noodles.

Combine Fennel-Onion mixture with White Sauce and spoon on top. Add third layer of noodles, 2 cups Tomato-Seafood sauce, then remaining noodles.

Spoon 1/2 cup Tomato-Seafood sauce over top (reserve remaining).

5. Cover and bake 30 minutes until bubbly. Let stand 15 minutes. Sprinkle with parsley. Heat reserved Tomato-Seafood Sauce in saucepan over low heat; serve with lasagne.

Makes 8 servings.

NOTES : Your dinner guests will love this entree, inspired by a seafood lasagne from Venice.

Prep time: 1 3/4 hours;

Baking Time: 30 minutes;

Degree of difficulty: Moderate PER SERVING; Calories 455; Total Fat 15 g;

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