| | TOMATO-SEAFOOD SAUCE |
| 1 | tb | Olive oil |
| 1 | c | Finely chopped onions |
| 1 | tb | Minced garlic |
| 1 | ts | Fennel seeds |
| 1/2 | ts | Crushed red pepper |
| 1 | cn | Tomatoes; 35 ounce |
| 1 | ts | Salt |
| 1 1/4 | lb | Squid; cleaned, sliced in thin rings |
| 1 1/4 | lb | Medium shrimp; halved lengthwise |
| | FENNEL-ONION FILLING |
| 2 | tb | Olive oil |
| 2 | lg | Bulbs fennel (anise); quartered, cored, thin sliced 6-7 cups |
| 2 | c | Thinly sliced onion |
| 3/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| | WHITE SAUCE |
| 3 | c | Milk |
| 3 | tb | Butter or margarine |
| 1/2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| | noodles |
| 12 | | No-boil lasagne noodles; OR |
| 1 | lb | Regular lasagne noodles; cooked |
| 1/4 | c | Fresh parsley; chopped |
