We all know the variation of classical Italian lasagna : minced meat in the composition of the Bolognese and creamy bechamel , alternating with thin sheets of pasta. But what if we move away from the traditional option and stop at a more innovative recipe, for example, on a recipe for lasagna with seafood.
How to cook Italian lasagna with seafood?
Ingredients:
- a mixture of seafood (crab, shrimp, mussels, squid, etc.) - 500 g;
- garlic - 3 cloves;
- white wine - 1/4 of a century;
- lemon juice - 1 tbsp. a spoon;
- butter - 5 tbsp. spoons;
- flour - 4 tbsp. spoons;
- milk - 3 items;
- grated Parmesan - 1/2 st .;
- salt, pepper - to taste;
- Ricotta cheese - 450 g;
- mozzarella cheese - 1/2 tbsp .;
- spinach - 300 g;
- egg - 1 piece;
- sheets for lasagna.
Preparation
In a frying pan, melt butter and fry on it a mixture of seafood in a couple of minutes. Water the seafood with wine and lemon juice, add crushed garlic cloves and wait for the liquid to evaporate by half.
In another pan on the melted butter, roast the remaining garlic with flour until golden, after which we pour in milk portions, constantly stirring the sauce. We remove the béchamel from the fire and add parmesan, salt and pepper to it.
Ricotta cheese is mixed with fresh ground spinach and egg, add grated mozzarella cheese and a glass of white béchamel sauce to the cheese mixture. 1/4 of the mixture is poured onto the bottom of the baking dish, we place slightly cooked lasagna sheets on top, put a layer of seafood on them and fill them with a glass of creamy béchamel sauce.
Again, we put the sheets for lasagna, the remains of the cheese mixture and again a layer of sheets for lasagna. We finish the dish with a layer of creamy sauce and grated parmesan. We put lasagna with seafood in a preheated to 180 degree oven for 45-60 minutes.
Lasagna with seafood and mushrooms from lavash
Such a simple method of cooking will fit not only for lasagna with seafood, but also for cooking a traditional variety of dishes.
Ingredients:
- lavash thin - 9 pcs .;
- shrimp - 500 g;
- cream sauce bechamel - 1 item;
- crab meat - 500 g;
- olive oil;
- champignons - 300 g;
- garlic - 2 cloves;
- cream cheese - 350 g;
- egg - 1 piece;
- grated hard cheese - 100 g;
- olives.
Preparation
A simple lavash from lavash can be prepared as follows. In olive oil, fry the chopped clove of garlic until it gives off a smell, then pour the seafood into a frying pan with garlic butter and fry them for a few minutes.
In a separate frying pan fry the champignons until golden brown. Cream cheese and whisk with egg and season to taste with salt and pepper.
The form for baking is lubricated with oil and put on its bottom a double layer of pita bread. Lubricate the pita bread with half the cream sauce and spread the mushrooms over the surface.
Next, we lay the next layer of pita bread and cover it with a layer of cheese mixture. We distribute half of all the seafood. Repeat the sequence of layers: a layer of pita bread with mushrooms and bechamel, and after pita bread with cream cheese and seafood. Cover the last one
If you want to cook lasagna with seafood in a multivark, spread layers of pita bread on the bottom of the oiled bowl of the device in the same order, and then turn on the "Baking" mode for 40-50 minutes. 10 minutes before the meal, sprinkle the dish with grated cheese.
Before serving lasagna with seafood should lightly cool to maintain its shape during slicing. Serve this dish in a hot form yourself.