Seafood Lasagna-Step By Step Pics
January 24th 2008 13:57
It is also a great way to serve salmon, the health benefits of which are widely known, to those who do not particularly relish it. This recipe makes 18 serves, however it may divided to make fewer portions.
750 ml Napoli sauce.
4 L Bechamel sauce.
The recipes for these sauces are in the October 07 archive of Rawfish.
250 g prawn meat
200 g marinara mix
50 g mussel meat
500 g white fish
500g salmon offcuts
750g pasta sheets
250 g grated cheese
Heat napoli.
Heat béchamel.
Steam seafood and fish separately.
Spread 400 ml of napoli on bottom of tray.
Add a layer of pasta sheets.
Spread prawns, mussels and marinara and cover with 350 ml of napoli.
Add a layer of pasta sheets.
Spread cooked (and still warm) white fish.
Cover with béchamel.
Add a layer of pasta sheets
Spread cooked (and still warm) salmon.
Cover with béchamel.
Add a layer of pasta sheets.
Cover with a thicker layer of béchamel.
Top with grated cheese.
Cook for 30 minutes on 150°c
Cook for a further 10 minutes on 200°c to brown cheese.
Allow to cool before refrigerating.
Once cold, it may be cut into neat portions and reheated.
It is not suitable for freezing.
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