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If you finally have time to cook at home, this seafood lasagna has an easy to follow recipe and its step by step includes how to make the characteristic white sauce that it carries. This lasagna is a perfect combination between pasta and seafood, and Lent is the ideal excuse to make it. Its creamy flavor will enchant you. Cook it together and dare to try it.
3 tablespoons parmesan cheese, grated, for the sauce
3 tablespoons butter, for the filling
1/2 cups onion, finely chopped, for the filling
2 tablespoons garlic, finely chopped, for the filling
1 cup White fish, in cubes, for the filling
1 cup squid, (rings) chopped, for the filling
1 cup shrimp, medium and clean, for the filling
1/4 cups parsley, finely chopped, for the filling
1/4 cups white wine, for the filling
to taste salt, for the filling
to taste black pepper, for the filling
500 grams pasta for lasagna
2 cups mozzarella cheese, grated, for gratin
to taste oregano
enough baguette, sliced, to accompany
Preparation
Blend the cream cheese, evaporated milk, whole milk and Parmesan cheese until you get a homogeneous mixture.
In a hot pan, melt the butter and fry the onion and garlic. Add the fish, squid and shrimp; cook for five minutes. Add the parsley, pour in the white wine and the liquefied sauce, season with salt and pepper. Cook for 5 more minutes and remove from heat.
Preheat the oven to 180 ° C.
Assemble the lasagna in a baking dish, place a layer of lasagna sheets, a layer of seafood mix and a layer of cheese. Repeat until finished with cheese. Add the oregano and bake for 45 minutes, at 180 ° C.
Serve with a sliced baguette and a refreshing drink.
PRESENTATION
Serve accompanied by a sliced baguette and a refreshing drink.
TIPS
You can butter the mold before placing the pasta sheets, this will ensure that it does not adhere to the mold.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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Ratings(1)
Raquel Quintero
20/04/2020 09:22:45
Después del primer paso, para que la salsa sepa más a marisco y no tanto a leche, poner a hervir la salsa con las cascaras y las cabezas de las gambas durante 30 o 45 min. Pasado este tiempo, utilizar un colador fino para dejar la salsa sin las cascaras y continuar con el segundo paso.
Después del paso dos si ves que la salsa esta muy líquida, añadir 1 cucharada sopera de maicena para espesar, dejar que hierva para que se disuelva bien y no queden grumos.
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Seafood Lasagna with White Sauce
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