Seafood lasagna

Ingredients for 4 servings:

• 6 spring onions
• 2 stalk(s) leeks
• 3 garlic cloves
• 2 tbsp olive oil
• 5 tomatoes
• Salt
• pepper
• 1 bunch of flat-leaf parsley
• 2 packs of béchamel sauce or homemade
• 1 pack of mozzarella
• 700 g fish fillet(s), e.g. salmon
• 300 g crab
• 1 lemon(s)
• Lasagna sheet(s)
• 1 bag(s) of cheese (gratin)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the spring onions and leek and slice into thin rings; finely dice the garlic; sauté the vegetables in the oil for 5 minutes. Add the peeled, diced tomatoes, season with salt and pepper, and let the chopped parsley simmer briefly. Melt the diced mozzarella in the sauce. Add the béchamel sauce; dice the salmon fillets and add them along with the prawns and lemon juice; let simmer briefly. Layer the sauce, then the lasagna sheet, then the sauce, and so on in a greased baking dish. It’s extremely important that all the lasagna sheets are covered with liquid! The last layer is the sauce, sprinkle with the gratin cheese, and bake the whole thing at 200°C in a preheated oven, covered with aluminum foil, for 30 minutes. Then remove the aluminum foil and brown the lasagna for another 15 minutes.