The stuffing with seafood, the fish ragout and the stuffing with shrimp will make this traditional dish different and even more delicious
Bring the perfume of sea in the kitchen even when they prepare delicious lasagna you can. And the fantasy on how to do not miss: here are some tips for cooking excellent fish lasagna to combine, of course, with a good bottle of White wine.
Lasagne with seafood
The seafood lasagna represent a first of fish tasty and ideal for an important dinner. To make a good impression with the guests, brown a clove of garlic in a pangarlic with dellextra virgin olive oil. Add some parsley chopped and then add 300 grams of clams and 300 of shrimp tails. Continue to cook for about 20 minutes and, after having wet everything with del wine to evaporate, and remove the clams from the pan. We must shell them and then put them back to cook. At this point 200 ml of bechamel and a spoonful of tomato concentrate. Cook for another few minutes and then remove everything from the heat. 300 grams of are slightly heated in salted water puff pastry for lasagna a little at a time, to avoid sticking, and prepare the pan by adding all the ingredients. First a layer of pasta, then one of seafood sauce with béchamel. When all the layers are composed, place the pan in the oven at 200 degrees for about 35 minutes.
Lasagne with fish ragù
To prepare delicious lasagna with mixed fish sauce we must first start from fried, withering in theolive oil a slice ofgarlic, a celery, a onion it's a carrot previously chopped. In the saucepan are added 100 grams of frog fisherwoman (but the monkfish) is one redfish cut into cubes. Blend everything with a bit of wine White, to evaporate, and then add 200 grams of past of tomato. After letting it cook over a low heat for a maximum of ten minutes, add 150 grams of shrimps is shrimp already shelled and chopped, adjust all of salt and then start with the preparation of the pan, but not before having slightly boiled the puff pastry (300 grams) and to have mixed with 250 ml of bechamel the mixed fish kept aside. A layer of lasagna, one of seasoning and then in the oven at 180 degrees for half an hour.
Shrimp lasagna with many variations
After slipping 400 grams of shrimps, prepares the fried with a onion media, one carrot and a piece of celery chopped and then add 500 grams of tomatoes cut into small pieces. The shrimps and let everyone cook for about twenty minutes. Meanwhile, after slightly boiling 300 grams of lasagna in salted water, the pan is prepared in layers, alternating the pasta with shrimp and tomato sauce mixed with 100 ml of bechamel. You leave in the oven for 20 minutes at 200 degrees and therefore serves. For those who want to give a touch of fantasy and extra flavor to this recipe, we recommend adding an ingredient to the dressing pesto, artichokes, chilli pepper in pieces, salmon or zucchini according to your tastes.
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