Seafood Lasagne
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 750 | g | KNORR Collezione Italiana Lasagne Verdi |
| 750 | ml | KNORR Fish Bouillon Paste |
| 250 | ml | Knorr Cuisine Cooking Cream |
| 40 | g | KNORR Roux Brown |
| 250 | g | Salmon , diced |
| 250 | g | Prawns , peeled or Shrimps |
| 250 | g | Mussels , shelled |
| 250 | g | Cod fish, fillet of |
| 250 | g | Scallops, frozen (small) |
| 250 | g | Cheese, Cheddar , grated |
Preparation
1. Cook the lasagne sheets in boiling salted water.
2. Place in cold water to chill.
3. Bring the fish bouillon to the boil.
4. Place all the fish in and lightly cook.
5. Remove from the bouillon and keep warm.
6. Add the cream to the bouillon.
7. Bring to the required consistency with roux.
8. Cut the cooked lasagne sheets in half.
9. Reheat in boiling salted water.
10. Lightly coat the centre of a plate with some sauce.
11. Place a half sheet of lasagne on top and cover with some cooked fish.
12. Lightly coat the fish with sauce. Cover with another half sheet of
lasagne.
13. Place another layer of fish on top, coat with sauce and cover with lasagne.
14. Lightly coat the top sheet with sauce.
15. Sprinkle with some grated cheese.
16. Place in hot oven or under grill until brown.
Nutrition Information per serving (Typical Values):
Calories: 366, Fat: 19.9g, Salt 1.8g.
Remark
The central area of Italy encompasses some of the best gastronomic regions of Italy - Le Marche, Tuscany and Umbria. Le Marche is renowned for its Adriatic seafood: the richness of this dish makes it perfect for indulging on special occasions.
