Seafood Lasagna
For an incredible tasting lasagna, use fresh lasagna sheets and Mutti Finely Chopped Tomatoes. It will make your dish so much more delicious.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Medium
Ingredients
For the base
-
250
g
fresh lasagna sheets
For the topping
-
400
g
Mutti Finely Chopped Tomatoes
-
1000
g
Mussels
-
1000
g
Clams
-
300
g
Squid
-
300
g
Shrimp
-
350
g
Zucchini
-
250
g
Bechamel
-
100
g
Mutti tomato puree
-
1
Clove Garlic
-
50
g
Extra Virgin Olive Oil
-
30
g
Parsley
-
10
g
Salt
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Seafood Lasagna: Method
- In a large skillet add the mussels and the clams (previously washed and cleaned).
- Cover with a lid until the mussels and the clams are opened, then put them aside without the cooking liquid.
- In another skillet, add garlic and extra virgin olive oil, the squid and the shrimp, and the mussels and clams without the seashell. In the same skillet add the filtered cooking liquid.
- Add the tomato puree and simmer for 5 minutes. When it's ready add the parsley.
- Add the Mutti Finely Chopped Tomatoes and cook everything for 10 minutes.
- Pre-heat the oven at 200° C.
- In a baking tray, spread a layer of bechamel, a layer of fresh lasagna sheets and another layer of the condiment. Repeat the layers until you reach the top of the baking tray.
- Cover with a aluminium foil and cook it in the oven for 30 minutes. Remove the aluminium foil and cook for another 30 minutes.
- Let it rest for 15 minutes before serving.
