by Ernest Reynoso Gala
a) 250 grams lasagna pasta (one box, 8 wide pieces). Arrange on a tray. Pour tap water, enough to cover pasta for 1 hour.
1/4 cup each of Magnolia Gold Butter, chopped white onion, chopped celery
1 peeled and washed small shrimp or any seafood of your choice (sliced squid or clams or mussels or cubed fish fillet.)
2 cups mixed vegetables (frozen peas, carrots, corn)
1 tsp. each of fine salt and McCormick Italian seasoning
1/2 tsp. pepper
1 cup each of finely chopped bread and all purpose cream
2 whole eggs (slightly beaten).
1/4 cup each of Magnolia Gold Butter and all-purpose flour
2 shrimp cubes (optional)
3 cups fresh milk
220 grams grated Magnolia Quickmelt Cheese
1/4 cup parmesan cheese.
d) Procedure: In a 12-inch sauté pan, add butter, onions, celery (and other ingredients from letter B above) and cook until soft, about 2 minutes. Add shrimps and cook until pink. Turn off fire and add remaining ingredients. Mix well. Divide into 8 portions. Put filling on each lasagna pasta and roll. Arrange on 3-quart oven-proof serving dish. Pour on white sauce. Top with grated cheeses and bake at 350 F or 175 C for 30 minutes.
e) Procedure for the topping: In a medium saucepan place butter, flour and cubes, stir with wire whisk until no more trace of flour remains. Pour in milk all at once. Reduce heat to medium low and stir to a simmer. Turn off heat.