Italian Seafood Lasagna

Name: Italian Seafood Lasagna
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 140g shrimp; 80g mussels; 4 Lasagna; 35g White wine; 200g Long Liyu; 1000ml milk; 20g onion; 50g Flour; 1 piece tomato; 5, 6 Mushroom; 15g Mozzarella cheese; 50g butter; 5 slices Bay leaf; a little oil; 20g Dried onions; a little Black pepper; Some salt; a little Mustard

by Yunyun Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Lasagne is always my favorite in Italian restaurants, and eating a small piece is all satisfying. If you have time, try to make a lasagna yourself, just like making a handicraft, piling up the delicacy layer by layer.
Today's seafood lasagna is filled with ingredients, and it is delicious. It is definitely worth looking forward to.

Italian Seafood Lasagna

1. Peel the tomatoes, remove the seeds, and cut into small cubes. Dice mushrooms and dice onions. Stir-fry the shallots in a hot pan and sauté until fragrant. Add shrimp and mussels and stir fry. Add the dry white wine to a boil and remove the seafood. Pour out the juice from the boiled seafood for later use.

2. Add bay leaves, onions, and black pepper to the milk. Bring to a boil. Reduce heat to simmer for 2 minutes. Pour out. Raise a pot, heat up, add butter, melt off, add flour, and fry until fragrant. Add the boiled milk, stir with a whisk until the milk becomes a paste, add salt, and filter. . Heat the pan and add oil. Fry the mushrooms until fragrant, add the filtered white sauce. Add the seafood water in step two and mix well. Add diced tomatoes and chopped parsley.

3. Butter the container of lasagna. The tin box I use directly. Put a layer of lasagna first, then add the seafood, and pour the juice on it. Cover another layer of crust, add seafood, and pour some juice.