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Seafood Lasagna Recipe by of 21-12-2014 [Updated on 24-05-2016]
I had been passionate about preparing seafood lasagna for months, we always talked about it in the office and each time we quarreled about the best way to prepare them. After a long concert we decided, not egg pasta lasagna, bechamel without milk but with the use of seafood water and shrimp, squid and clams, clams and taratufi as a condiment. The seafood lasagna came out very well and I propose them to you as a first course to be made on Christmas Eve, you will make a great impression! Friends I finally moved to a new house, it was tough between jobs, workers, packages, dust and moving but we did it and today a new chapter of my life begins. So I greet you and I'm going to enjoy this home day, a kiss
How to make seafood lasagna
Put the seafood in a large saucepan, cover with a lid and cook until the valves open. Then peel them and keep the cooking liquid aside
Brown a clove of garlic in a pan with a drizzle of oil, then add the squid already cleaned and cut into rounds and deglaze with a little white wine.
After a couple of minutes, add the peeled shrimps and mix
Then add the shelled seafood and a couple of cherry tomatoes
Cook for a couple of minutes, then put the seafood in a bowl and set the liquid aside
Put the 2 liquids in 2 glasses, with them you will prepare a sort of bechamel
Mix the butter and flour in a thick-bottomed pan
Then add the two liquids slowly, stirring and cook until a sauce is obtained.
Blanch the lasagna sheets in boiling salted water with a drizzle of oil for 1 minute
Then lift and place on a towel to dry
Let's go now to assemble the seafood lasagna. Pour a ladle of sauce on the bottom of an ovenproof dish, then cover with lasagna sheets and cover with a veil of sauce
Now cover with the seafood
Cover with the sheets, then again, sauce and seafood and so on until all the ingredients are finished.
Finish by covering the lasagna with the sauce.
Cook the seafood lasagna at 180 ° for about 25 minutes
Then cut into slices and serve