a delicious option for cooking with the family on weekends

Lasagna is a dish of Italian cuisine that has fallen in love with the whole world for its versatility and delicious taste, as it can be adapted to all types of diets; from the classic meat lasagna to the delicious vegetarian lasagna, this dish consists of two main ingredients that cannot be missing in the Italian kitchen: pasta and tomato sauce.

We can definitely assure you that we have already eaten lasagna to exhaustion, and there are days (especially weekends) when we look forward to a good time in the kitchen, cooking something to eat on the balcony, with the fading sunset light, good conversation and a glass of white wine. . For those days we have this great recipe lasagna with seafood.

How to choose the best seafood this Lenten season

Now that we’re getting closer and closer to the season of Lent, seafood and seafood are everywhere. In order for us to have an idea of ​​how to choose the best fish and shellfish, it is important that you keep the following points in mind:

  • Fix the smell. This is the most important, because by this you will notice its freshness, and if they have already passed or not, the odors should be mild, although the fish may be very penetrating, but its odor should not be unpleasant.

  • It is always very important check the eyes of your fish and shell-fish they should be bright, bulging and transparent, which will show that we have one of the best fish.

  • In the case of shrimp, it is very important make sure your skin is translucent and glowingwithout odor and that the legs are fully attached and without presenting a gray color.

  • It is also very important to note the skin of the fish should be shiny y: attach the scales completely in its body, except that the texture of the flesh should be firm to the touch, not falling apart when rubbed with the fingers.

  • Los: Shellfish such as oysters, mussels and clams, it is important that they are closedif they are open and emit an unpleasant or intense smell, it means that they are in bad condition.

  • For all shellfish that have shells, you must prove them with your own hands are hard and flexible to the touchto make sure they are fresh and in good condition.

  • Cook the octopus and when it is soft we cut the tentacles into pieces about 1 cm thick, which we then cut into smaller pieces, reserving the ends of the tentacles for decoration.

  • We clean the shrimps, separating its head, removing the legs and the tough skin that protects the body, and finally the black string or intestines. Then we’re going to get ready seafood broth with crab heads.

  • We are going to prepare a with the broth Bechamel saucePlace the butter and flour in a pan, add the stock and stir to combine well. You don’t have to stop beating. We fix the salt and keep it.

Seafood Lasagna 3

  • Cut the hay into half-centimeter pieces and fry lightly in a wide pan with plenty of olive oil and two cloves of minced garlic. Then we add the octopus, and finally the shrimps. We mix the ingredients a little from the sauce and we reserve.

  • Place the layer of sauce on the oven, and the pre-cooked lasagna sheets on top. Sprinkle the grated cheese and place the steamed layer of seafood. Then we cover with a layer of pasta, another sauce and so on three more times, ending with the last layer of fish. Here you can place the tentacles for decoration.

  • while we bake 20 minutes in an oven preheated to 170ºC. Then sprinkle with a little grated cheese and grill for 5 minutes to brown the surface. Remove from the oven, let cool for a few minutes so the lasagna can be easily cut, and bring to the table to be accompanied by a nice glass of white wine.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top