Cheesy Seafood Lasagna

  Ingredients

• 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.

  Method

• 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.

  Notes

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