Italian cuisine is popular all over the world today, and some dishes, whose homeland is Italy, today can be found not only in Italian restaurants, but also in the home menu of most Russians. Lasagna is considered to be one of the most popular dishes of Italian cuisine.
There are countless ways to make lasagna, and you can use meat, vegetables, seafood, berries, fruits, and cheese as a filling. Therefore, the ingredients used to make lasagna depend not so much on the traditional recipe of this dish as on the imagination of the chef himself. To make lasagne, you first need a special lasagna dough (you can buy it ready-made in almost any large supermarket or make it yourself) and the filling. You can take meat, vegetables or seafood as a filling. The most interesting taste is obtained by combining seafood with vegetables.
To prepare lasagna with seafood you will need: for the dough - 250 grams of premium and second grade flour, four eggs, one teaspoon of olive oil, salt to taste; for the filling - 200 grams of peeled shrimp, squid and mussels, one tomato, one glass of water, salt and bay leaf to taste, parsley, olive oil for frying; for dressing - béchamel sauce, cream cheese.
• Make the dough: Mix both flours with eggs, salt and olive oil. Knead the dough until smooth.
• Put the finished dough in the refrigerator for half an hour, previously wrapped in cling film.
• When the dough is “resting”, shape it into a sausage with your hands and cut it into equal portions. Roll each of the pieces thoroughly, achieving a sheet thickness not exceeding one and a half millimeters.
• Cut the rolled lasagna sheets into even, long and wide strips. If the process of making the dough seems too complicated for you, just buy ready-made pasta in the store and boil or soak in water before use.
• Prepare the filling: boil mussels, squid and shrimp in salted water and transfer to a pan with heated olive oil.
• Add chopped tomatoes, bay leaves and water to the seafood and simmer for fifteen minutes. Remember to stir the filling from time to time.
• Add finely chopped parsley to the seafood a minute before cooking.
• Grease a baking dish and pour some béchamel sauce on the bottom. Place the first layer of pasta on top of it and a thin layer of filling on top.
• Pour the sauce and cream cheese over the filling and top with a new layer of pasta. Transfer the layers of filling and pasta alternately, while the topmost layer must be the filling. It is poured over with sauce.
• Sprinkle cheese on the top layer of the lasagna and place the dish in the oven, preheated to 180 degrees. Bake for 40 minutes.
• Serve ready-made lasagne in combination with any green salad.
