Lasagne with Seafood
by Editorial Staff
The best dishes of Italian cuisine, as opposed to fine French dishes, are simple and loved all over the world. Feed your guests deliciously – cook the popular lasagna – everyone will be full and happy. From seafood – shrimp, surimi (crab sticks), fish. From the complementary “aromas” – onion, garlic, nutmeg, parsley. If you can’t find all types of cheese, use similar ones.
Servings: 7
Ingredients
- olive oil 2 tbsp
- onion 1 PC.
- garlic 4 clove
- dry white wine 0.75 glasses
- Alfredo sauce 450 r
- Italian cheese mix 220 r
- ground nutmeg 0.25 h. spoons
- fresh shrimp, peeled and chopped 450 r
- crab sticks 450 r
- or crab meat 450 r
- flounder fillet 330 r
- ricotta cheese 420 r
- eggs 1 PC.
- parsley 0.25 glasses
- lasagna dough nine sheets
- mozzarella cheese 220 r
Directions
- Preheat oven to 175 degrees. Lubricate the mold or cover it with a special non-stick spray.
- In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic for 7-8 minutes. Pour in the wine and cook for 2 minutes. Add Alfredo sauce, cheese mixture, and nutmeg. Remove from heat. Stir in shrimp, crab meat, and flounder pieces.
- Toss the ricotta, egg, and parsley separately. Place ¼ cup of this mixture on the bottom of the tin. Cover with three dough rectangles. Spread evenly 1/3 of the remaining ricotta, 1/3 of the seafood mixture, sprinkle with 1/3 of the shredded mozzarella cheese. Repeat the layers twice, starting with the dough and ending with the mozzarella.
- Bake lasagne for 35-45 minutes. Leave for 10 minutes and serve.
Enjoy your meal!
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