Italian Seafood Lasagna
by Large frying spoon
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Dice seafood, slice mushrooms, and chop garlic.
2. Pour a little brandy into the seafood ingredients and grab it with your hands.
3. Use salt and black pepper powder to make the bottom flavor of the seafood ingredients for later use.
4. Bring water to a boil on the pot, add the pasta and cook for 8 to mature out of the pot, cool the boiled pasta with cold water and drain the water for later use.
5. Heat up the wok, rub the bottom of the pan with butter cubes and pour whipped cream.
6. Put the cream in the cheese cubes.
7. Mash the cheese cubes and add the cheese powder.
8. Stir evenly and then take out the pot for later use.
9. Pour olive oil into the wok to heat and stir fry the minced garlic.
10. Then add the delicious seafood ingredients and mushroom slices and stir-fry, stir-fry until 5 is mature before being out of the pot.
11. ..
12. Spread a piece of dough on a baking tray and spread a layer of fried white sauce on the dough.
13. Spread a layer of seafood and mushroom slices on the pasta coated with white sauce.
14. Stack three layers one by one and use four sheets of dough. Spread all the remaining white sauce on the top dough, and the blank is made.
15. Place the bakeware in the oven and bake at 220 degrees for 20 minutes.
16. The surface is slightly yellow and ready to be served on the table to embellish the code plate.
Tips:1. Don't cook the dough too badly, just cut it off. For the method of making dough, refer to the specific method in the previous lasagna log. When making dough, it can be cut into square or rectangular shapes.
2. Brandy is suitable for the filling and flavor, and other wines are also acceptable.