Italian cuisine is popular all over the world today, and some dishes, whose homeland is Italy, today can be found not only in Italian restaurants, but also in the home menu of most Russians. One of the most popular dishes of Italian cuisine is considered to be lasagna.
Pick your recipe
You can cook lasagna in countless ways, and you can use meat, vegetables, seafood, berries, fruits, and cheese as the filling. Therefore, the ingredients used to cook lasagna, not so much depend on the traditional recipes of this dish, but on the imagination of the cook himself. To make lasagna, first of all you need a special dough for lasagna (you can buy it ready-made in almost any large supermarket or make it yourself) and filling. As a filling, you can take meat, vegetables or seafood. The most interesting taste is obtained if you combine seafood with vegetables.
To make lasagna with seafood you will need: for dough - 250 grams of flour of the highest and second grade, four eggs, one teaspoon of olive oil, salt to taste; for the filling - 200 grams of peeled shrimp, squid and mussels, one tomato, one glass of water, salt and bay leaf to taste, parsley, olive oil for frying; for dressing - bechamel sauce, cream cheese.
• Prepare the dough: mix both types of flour with eggs, salt and olive oil. Knead the dough, achieving a uniform consistency.
• Put the finished dough for half an hour in the refrigerator, having previously wrapped it in a cling film.
• When the dough “rests”, form a sausage out of it with your hands and cut it into equal portions. Roll each of the pieces carefully, achieving a sheet thickness not exceeding one and a half millimeters.
• Cut rolled sheets of lasagna into even, long and wide stripes. If the process of preparing the dough seems too complicated for you, just buy the finished pasta in the store and boil or soak in water before use.
• Prepare the filling: boil the mussels, squid and shrimp in salted water and transfer them to a pan with heated olive oil.
• Add chopped tomatoes, bay leaf and water to the seafood, simmer the resulting mixture for fifteen minutes. Do not forget to mix the filling from time to time.
• A minute before cooking, add finely chopped parsley to the seafood.
• Oil a baking dish and pour a little bechamel sauce on its bottom. Put on it the first layer of paste, and on top - a thin layer of filling.
• Pour the filling with sauce and sprinkle with cream cheese, and lay a new layer of pasta on top. Shift the layers of the filling and the paste alternately, while the top layer must be the filling layer. It is poured with sauce.
• Dense the top layer of lasagna with cheese and place the dish in the oven, preheated to 180 degrees. Bake for 40 minutes.
• Serve the finished lasagna on the table in combination with any green salad.
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