Cheesy Seafood Lasagna

  • Salmon 350G.
  • 4 cloves of garlic finely chopped.
  • Lasagna.
  • Flour 30G.
  • Mushrooms 150G.
  • 1/2 tbsp Black pepper powder.
  • Chopped white onion 1.
  • Chopped red onion 1.
  • Milk 1/2L.
  • 6-ounce tomato paste.
  • 1 cup freshly grated Parmesan cheese.
  • 1 pound mozzarella cheese.
  • Butter 50G.
  • Bay leaves 3.
  • 2 tbsp of olive oil..
  • Saffron a little.
  • 10 to 12 fresh basil leaves.
  • Salt to taste.
  • Wash fish and place in soup pot, add chopped white onion, bay leaves, saffron and 1/2L milk, after boiling cook for more 3 minutes on medium heat.
  • While cooking fish soup, heat the pan and olive oil in, in with chopped red onion and chopped garlic, fry about 5-8 minutes on medium low heat, until onions soften, add tomatoes paste, basil leaves and cook for more 20 minutes on medium low heat.
  • Lift out cooked fish and remove onion and bay leaves from the soup, remove the bone from cooked fish and mash it. Mushrooms wash and slice.
  • Melt butter and mix flour in pan, after stirring for 2 minutes on low heat, pour filtered fish soup and add sliced mushrooms, after stirring well be slightly sticky, flavor with salt and pepper.
  • Now let's assemble the lasagna, begin by laying 4 lasagna noodles sheet in the bottom of a deep rectangular baking pan, the noodles should slightly overlap.
  • Spread fish, mushroom mixture onto the lasagna noodles, sprinkle mozzarella cheese fish, mushroom mixture and then a layer lasagne.
  • Add a layer of tomato sauce, lay a layer of lasagne.
  • Add a layer of fish, then lay a layer of lasagne.
  • Finally, place a thick layer of parmesan cheese over the top.
  • Bake for 35 to 45 minutes until surface becomes golden brown, cut and serve hot.

  • The cooking time of this dish 1.30 hour.
  • 6 Servings.

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