Ernest Reynoso Gala

SEAFOOD LASAGNA

Seafood lasagna
by Ernest REynoso Gala

9 precooked lasagna sheets (steamed), 3 inches wide x 6 inches long
1/2 cup butter
1 cup white onion, chopped
1 cup small fresh shrimps, peeled
1 cup canned tuna chunks, drained
1 cup sliced fresh or canned button mushrooms
1 cup cooked cauliflower or broccoli flowerets
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon grated nutmeg
2 teaspoons rock salt
1 teaspoon white pepper
1/2 cup all-purpose flour
4 cups fresh milk
foil to cover pan

Prepare a two-quart rectangular baking dish.

Put butter in deep three-quart saucepan with the onions. Cook for two minutes. Add shrimps, tuna, mushrooms, broccoli, or cauliflower, salt, pepper, basil, oregano, and nutmeg. Stir until shrimps turn pink.

Sprinkle flour and mix well. Pour milk and carefully mix until simmering. Turn off the fire.

Spoon a quarter of the seafood mixture into a prepared pan. Arrange three sheets of lasagna on top of the seafood mixture. Repeat layering the sauce and noodles until all have been used up. Top with remaining seafood mixture.

Cover with foil. Bake at 400°F or 200°C for 30 minutes. Let stand 10 minutes before serving.

Serve with grated Parmesan or Romano cheese on top if desired.

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