As always, we had the choice of three recipes. Our choices this round: Seafood Lasagna, White Chocolate Mousse with Frangelico, and Vegetable Pot Pie. I thought about making combining two of our choices into seafood pot pies, but went with the lasagna. Even though I just made Lasagna alla Puttanesca for our last Pass the Cookbook reveal, in November, I decided to venture down the lasagna path again because this one: (1) involves seafood and (2) includes an anise-flavored liqueur. Ummm...yum. I'm always in when ouzo, sambuca, or their cousins are involved. The original recipe calls for Pernod. I had St. George absinthe; so, I went with that and added in fennel bulb, fennel pollen, and fennel seeds for that extra licorice-y goodness.
1 C cut calamari
1 C peeled and cleaned shrimp
1 C scallops
½ t anise seeds
pinch fennel pollen
1 T St. George absinthe
no-bake lasagna noodles
fresh ricotta cheese (homemade ricotta is so easy!)
freshly grated Parmigiano-Reggiano for serving
In a large baking dish, layer: sauce, pasta, cheeses. Sauce, pasta, cheeses. Repeat until your dish is full or you're out of ingredients. Cover with foil. Preheat your oven to 350 degrees. Bake for an hour - or until the sauce is bubbling and the cheese is melted. Uncover and cook for an additional 10 minutes.
Bake the lasagna until bubbling and browned, about 50 minutes. Let stand for 10 minutes before serving.