1. Jitomate concasse but instead of cubes, cut Julianas.
| 🚻 8 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make seafood lasagna: |
| 600 grams of the pre -cooked lasagna 1½ liters of tomato puree 500 grams of tomato 120 grams of white onion 1 garlic head ½ cup of chopped parsley 1 bundle of basil 1 pinch of dry oregano 120 grams of olives black 20 grams of caparra 150 grams of green peppers and/or yellow 1 pinch of tabasco 120 grams of butter 1 jet of olive oil 200 grams of flour 1½ liters of milk 500 grams of mozalla rallado 120 grams of parmesano 350 grams of shrimp 350 grams of octopus tentacles 350 grams of fish fillet 300 grams of clams in cana 1 pinch of salt and pepper 1 unit of fish pill or shrimp shrimp |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make seafood lasagna:
2. 2. Chop the white onion and 8 garlic cloves
3. 3. Cut the olives into slices and finely chop the capers.
4. 4. Chop the basil and parsley
5. 5. Cut the peppers in Julianas.
6. 6. Make a thickened bechamel to 12 percent and add the mozzarela cheese to make a Mainay.
7. 7. Save the chopped onion along with chopped garlic and dry oregano.
8. 8. Add the pepper julienne and the tomato concasse as well as the capers and olives.
9. 9. Add the tomato puree and a cup of water, and cook for 10 minutes over medium heat.
10. 10. Season the sauce with shrimp dusty consommé, Tabasco, salt and pepper sauce
11. 11. Save the fish, shrimp, clams and octopus with chopped garlic and salt and pepper.
12. 12. Preheat the oven to 180º C.
13. 13. Place a layer of Mainay sauce at the bottom of the mold to be used for the cooking of the lasagna.
14. 14. Place a layer of pasta.
1520-15. Place seafood and sauce.
1620- 16. Place another layer of pasta.
17. 17. Place Mainay sauce.
1820- 18. Place another layer of pasta.
1920- 19. Place another layer of shellfish and sauce and repeat the process … end up with the Mainay layer or combined and Parmesan cheese.
