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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 of pasta and seafood, and Lent is the ideal excuse to make it. You will love its creamy flavor. Cook it in company 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 filling
2 tablespoons garlic, finely chopped, for filling
1 cup White fish, diced, for filling
1 cup squid, (rings) chopped, for filling
1 cup shrimp, medium and clean, for filling
1/4 cups parsley, finely chopped, for 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, to 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 sauté the onion and garlic. Add the fish, squid, and shrimp; cook for five minutes. Add the parsley, pour the white wine and the liquefied sauce, season with salt and pepper. Cook for 5 more minutes and remove from the heat.
Preheat the oven to 180 ° C.
Assemble the lasagna in a baking dish, place a layer of lasagna sheets, a layer of seafood mixture and a layer of cheese. Repeat until finished with cheese. Add the oregano and bake for 45 minutes, at 180 ° C.
Serve accompanied by sliced baguette and a refreshing drink.
PRESENTATION
Serve with a sliced baguette and a refreshing drink.
TIPS
You can grease the mold with butter before placing the sheets of pasta, 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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