Seafood Lasagna

Name: Seafood Lasagna
Yield: 6
Ingredients: 250 g fresh lasagna sheets; 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

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.

90 min (COOK TIME: 60 min / PREP TIME: 30 min)

Medium

6 servings

Healthy

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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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.

Family, Italian food, Main course, Pasta

THE HISTORY OF LASAGNE

One of the first times we heard about Lasagna, was in the XIII century from a monk. The filling was not as we know it today. Initially it was only filled with cheese and the lasagna sheets were first boiled in water and then dried. Later the filling changed, with the addition of fried eggs, boiled eggs, cheese and lard. Only at the end of the 19th century, did we start to see the most famous version of Lasagne alla Bolognese, with italian ragù.

A very important ingredient in Lasagna, are the fresh pasta sheets. You can find many kinds of lasagna sheets: dried, fresh or you can make them yourself. If they’re dried, they must be boiled for a couple of minutes before using it. The fresh ones are ready to use. If you want to do it by your self, there is a very simple rule: for every 100 grams of flour you need one egg. Thats it! Once the dough is ready, and it rested for 30 minutes, it can be rolled out.

It’s so versatile, that you can adapt it in many ways. Vegetarian, with fish or meet. It’s up to you.

As usual, using high quality ingredients makes a difference, from the fresh pasta to the filling, to the tomato you use. Just one warning. It’s addictive!

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Seafood Lasagna

Made with Polpa

Ingredients

For the base

For the topping

Share the ingredient list

Method

THE HISTORY OF LASAGNE

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