Seafood Lasagna Recipe

Ingredients to make Seafood Lasagna:

• 600 grams of precooked Lasagna
• 1½ liters of tomato puree
• 500 grams of tomato
• 120 grams of white onion
• 1 head of garlic
• ½ cup chopped parsley
• 1 bunch of Basil
• 1 pinch of dried oregano
• 120 grams of black olives
• 20 grams of capers
• 150 grams of green and/or yellow peppers
• 1 pinch of Tabasco
• 120 grams of Butter
• 1 splash of olive oil
• 200 grams of flour
• 1½ liters of milk
• 500 grams of grated Mozzarella
• 120 grams of Parmesan
• 350 grams of shrimp
• 350 grams of Octopus tentacles
• 350 grams of fish fillets
• 300 grams of canned clams
• 1 pinch of Salt and Pepper
• 1 unit of fish or shrimp pill

How to make Seafood Lasagna:

1. Make tomato concasse but instead of cubes, cut julienne strips.

2. Chop the white onion and 8 garlic cloves

3. Cut the olives into slices and finely chop the capers.

4. Chop the basil and parsley

5. Cut the peppers into Julianas.

6. Make a thickened béchamel at 12% and add the mozzarella cheese to make a moray.

7. Sauté the chopped onion together with the minced garlic and dried oregano.

8. Add the julienned peppers and tomato concasse as well as the capers and olives.

9. Add the tomato puree and a cup of water, and cook for 10 minutes over medium heat.

10. Season the sauce with powdered shrimp bouillon, Tabasco sauce, salt and pepper

11. Sauté the fish, shrimp, clams and octopus with minced garlic and season.

12. Preheat the oven to 180ºC.

13. Place a layer of morning sauce in the bottom of the mold to be used for cooking the lasagna

14. Place a layer of past

15. Place seafood and sauce.

16. Place another layer of pasta.

17. Place moray willow.

19. Place another layer of pasta.
20. Place another layer of shellfish and sauce and repeat the process… finish with a layer of moray or mix and Parmesan cheese.