Seafood Lasagna Perfect for lovers of fine cuisine Par!

 

 

 

Seafood Lasagna Perfect for lovers of fine cuisine Par!

Ingredients (for 6 people)

For the garnish:

400g white fish fillets (cod, whiting, etc.) )

300 grams of peeled shrimp

200g mussels or clams (cooked and de-shelled)

200g squid cut into pieces

2 minced garlic cloves

2 tablespoons of olive oil

1 glass of dry white wine

1 tablespoon of lemon juice

400g crushed tomatoes (canned or fresh)

1 tablespoon of tomato concentrate

1 chopped onion

1 teaspoon paprika or sweet pepper (optional)

Salt, pepper and fresh herbs (parsley, basil or dill)

For the bechamel:

50 g de beurre

50 g of flour

50 cl de lait

A pinch of nutmeg

Sel et poivre

For the editing:

9-12 plates of lasagna (pre-cooked or not depending on package)

150 g of grated cheese (parmesan, gruyere or mozzarella, depending on your preference)

Preparation

Step 1: Prepare the dressing

Heat the olive oil in a frying pan. Saute the onion and garlic until translucent.

Add crushed tomatoes, tomato concentrate, white wine and lemon juice. Let it simmer for 10 minutes over low heat. Season with salt, pepper and paprika.

Add seafood and chopped fish. Let cook for 5 to 7 minutes. Listen if necessary to avoid excess liquid. Parsemez of fresh herbs.

Step 2: prep the bechamel

Melt the butter in a saucepan.

Add flour and mix well to get a blush.

Pour the milk gradually while whipping to avoid lumps.

Let thicken over medium heat, season with salt, pepper and a pinch of nutmeg.

Step 3: Assemble Lasagna

Preheat the oven to 180 °C (th. 6).

In a gratin dish, spread a thin layer of bechamel.

Have a layer of lasagna plates.

Add a layer of seafood dressing, then a layer of bechamel.

Repeat the operation until