Crab Lasagna With Roasted Fennel

Directions

1. 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, till browned bits form on pan bottom (about 45 min).
2. Add in 1/2 c. of the broth to pan; stir to loosen browned bits. Continue to bake till browned bits form in pan again (about 20 more min). Add in 1/2 c. more broth and stir to loosen browned bits; continue to bake till vegetables are well browned (about 20 more min). Add in 1/2 c. more broth, stir to loosen browned bits, and keep hot.
3. Mince sufficient of the reserved fennel tops to make 1/4 c.. In a wide frying pan, combine chopped fennel, remaining 1/2 c. broth, lowfat milk, and sherry. Bring to a boil. Stir in cornstarch mix; bring to a boil, stirring. Remove from heat. Add in 1 c. of the cheese, stir till smooth, and keep warm.
4. 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 c. of the remaining sauce. Cover with remaining noodles; top with remaining 1/2 c. sauce and remaining 1 c. cheese.
5. Bake in a 450 degree oven till sauce is bubbly (about 10 min); then broil 4 to 6 inches below heat till cheese is browned (about 4 min). Let stand for 5 min before serving.
6. NOTES : Makes 6-8 Servings Kristin: MC comes up with a slightly different NA.