Italian seafood lasagna
By VicentaLakin
The lasagna in the Italian restaurant is always my favorite, and the small pieces are all content. If there's time, try to make a lasagna on your own, it's like making a piece of art, a layer that's going to be delicious. Today ' s seafood lasagna, full of material, and delicious, are absolutely welcome。
Recipe Recommendations
- shrimp 140g
- mussels 80g
- shallots 20g
- dry white wine 35g
- Longli fish 200g
- milk 1000 ml
- onion 20g
- flour 50g
- butter 50g
- mushroom
- oil a little
- tomato one
- Thousand layer dough noodles of 4
- mozzarella cheese 15g
- geranyl 5 pieces
- black pepper a little
- salt appropriate amount
- Dutch mustard a little
- milk fragrance
- roast
- an hour
- senior
Steps for Italian seafood lasagna
1
Tomatoes go to the skin, seeds go to the tin. Mushroom cuttin, onion cuttin。2
Hot pots with fried onions, fragrance. Join the prawns, mussels, fried. Add the dry white wine to boil and get seafood. Cooking seafood and pouring out spare water。3
Milk is saffron, onions, black peppers, boiled, boiled for two minutes in a small fire, and replaced. Another pot, heat it, put it in butter, melt it and then add flour and spices. Add boiled milk and mix it with an egg-beater to make it paste, salt and filter。
4
Hot pots, oil. Fried mushrooms. Put them in filtered white juice. Add seafood to step two, evenly mixed. Add ketchup, Dutch celery。5
Boiling water, four cents of lasagna. Take it out and dunk it in cold water and dry it。
6
A laminate container is coated with butter. I use the tin box directly. First a lasagna, then seafood, and then water. Put another layer of skin in the seafood and water it。
7
Finally, Masurira cheese was spilled into the oven at 180 degrees, 10 minutes, and baked to the surface yellow。
8
Just a nice plate of pasta