Lasagna with seafood, Basil and lemon béchamel sauce


Friends! Try this new recipe: lasagna with seafood and other ingredients. My family loved this recipe, please cook again!

Lasagna with seafood

Lasagna with seafood, Basil and lemon béchamel sauce



2 eggs;

250 ml of milk;

1 tsp salt;

500 grams of wheat flour;

2 tbsp vegetable oil.


Mussels — 500 grams;

3 onions;

Salmon (fillet) — 500 grams;

Mushrooms — 500 grams;

Cheese — 500 grams.

Bechamel sauce:

1 liter of milk;

3 tbsp flour;

100 grams of butter;

1 tsp salt;

Spices for fish: cumin, white pepper, turmeric, nutmeg and ginger — 1 tsp. of the mixture.


1 lemon;

Red Basil — 1 bunch.


1. Start with the test. Beat in flour, eggs, salt and gradually pour in the milk, form a ball, which will knead with vegetable oil for 5-10 minutes. Knead the dough should quickly and carefully, not to duccati strong coolness. The dough should stand up before rolling 20-30 minutes.

2. For the filling, fry the salmon, mushrooms, onions and mussels. Grate cheese.

3. Now prepare the Bechamel sauce: in a pan fry the flour, add the butter and a small trickle pour in the milk. Bring to a boil, but not boil! Remove from the stove and watch, to avoid lumps and the weight is evenly thickens. Lumps can crash blender. At the end add the spices and salt.

4. As thin as possible roll out the dough, cut it into strips and throw into boiling salted water for 5 minutes until soft.

5. The sheets of dough spread on a greased baking sheet, top put the onions and mushrooms, liberally lubricated with our Bechamel sauce and sprinkle with cheese.

6. Now spread another layer of dough, put it on mussels and fish, pour the Bechamel sauce on top spread the last layer of dough, liberally sprinkling his cheese. Now it’s time to bake in the oven at 180 degrees for 35 minutes.

7. Lasagna with seafood, covered with seasoning serving individual hot.

8. Lasagna recipe with fish a delicious and cold.

Bon appetit!

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