Lasagne with Seafood

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Ingredients

300 g	sheets of lasagne
8	prawns, peeled and ready to cook
200 g	calamari, ready to cook, chopped
200 g	mussel flesh
3 clove(s)	garlic, minced
1 bunch(es)	spring onions, sliced
1	carrot, sliced
1 sprig(s)	thyme, chopped
1 bunch(es)	basil, chopped
4 tbsp	olive oil
6	shallots, chopped
1 bulb(s)	fennel, diced
60 g	butter
200 ml	white wine
250 ml	single cream
1	bay leaf
	sugar
	salt and pepper

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: easy / Calories per portion: n/a

In a pan, heat the oil. Sauté the carrots and the onions for 3-4 minutes. Add all the seafood, 2/3 of the garlic, the herbs and cook stirring for 2 minutes.

In a saucepan, melt 2 tablespoons of the butter. Sauté the remaining garlic with the shallots and the fennel for some minutes. Pour in the wine and the cream and bring to a boil. Add the bay leaf and simmer for 5 minutes. Stir in 2 more tablespoons of butter. Season to taste with salt, pepper and sugar.

Cook the lasagne sheets in salted water until al dente. Drain.

Preheat the oven to 180°C.

In a buttered casserole dish, layer in turn the seafood mixture, lasagne sheets and the wine sauce. Finish with a layer of lasagne sheets and pour over the remaining sauce. Bake for 20 minutes.