Seafood Lasagna Recipe
by Editorial Staff
Seafood lasagna is one of the finest varieties of this Italian dish. The dish turns out to be tender, juicy, with a delicate taste. Great for both a family dinner and a festive table.
Ingredients
- Finished dry lasagna sheets 10 pieces
- Butter 100 g
- Milk 200 ml
- Wheat flour 2 tablespoons
- Celery stalk 3 pieces
- Bow 1 piece
- Sweet pepper 1 piece
- Tomato paste 2 tablespoons
- Frozen squid rings 200 g
- Large shrimps with tails 10 pieces
- Salt to taste
- Ground black pepper to taste
- Olive oil 4 tablespoons
- Carrots 1 piece
- Garlic 2 cloves
- Grated Parmesan cheese 70 g
Instructions
- Heat the oven to 180 degrees.
- Heat the olive oil in a skillet, add the crushed garlic, fry until golden brown, add the onion, diced, fry until golden brown.
- Cut into cubes: celery, carrots, and bell peppers add vegetables to a frying pan, fry for about four minutes.
- Cut the squids into cubes. Peel the shrimps, remove the intestines, and cut them into cubes. Add to the skillet with vegetables.
- Heat the milk.
- Bechamel sauce: take another frying pan, melt the butter, add flour, mix thoroughly and pour in the milk in a thin stream, stirring constantly. Bring to light thickening, remove from heat, season with salt.
- Add tomato paste to the pan with vegetables and seafood, you can add a little water, salt, pepper, simmer for 2 minutes, then remove from heat.
- At the bottom of the mold, in which we will “collect” the lasagne, put a spoonful of bechamel sauce, spread it evenly, then put the sheets of dough (I got 2 sheets next to each other), another spoonful of bechamel sauce, evenly distribute over the dough, then put a layer of seafood with vegetables, sprinkle with grated parmesan, cover with sheets of dough. And in this sequence, we collect lasagna until all the ingredients run out. My final layer was vegetables and seafood. (If the sauces are too thick, you can pour some water around the edges into the mold)
- Cover the form with foil and send it to the oven for 15 minutes.
- Take out the form, remove the foil and sprinkle with mozzarella on top (or cover with slices, cut this cheese as you like), and put it back in the oven. Bake until golden brown. About 7-10 minutes.
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