Lasagne with seafood

Before cooking, seafood must be completely defrosted, rinsed and put in a colander. Any excess moisture should drain off. Wash the leeks and cut into thin rings. Pour olive oil into a frying pan and heat it until hot. We spread the chopped leeks and fry them over medium heat for a couple of minutes. We spread the prepared seafood to the onion, mix and continue to fry for another five minutes. Pour in white semi-dry wine, add salt and black pepper to taste. Stir and cook for another two to three minutes - during this time, part of the wine should evaporate. If too much liquid has accumulated in the pan, it is better to drain it.

We prepare lasagna sheets according to the instructions on the package. This can be a full-fledged pre-boiling or just a short-term boiling water treatment. In order not to be mistaken with the cooking method, we carefully study the information on the package.

To prepare the Bechamel sauce, melt the butter in a skillet or saucepan. Pour the specified amount of flour and fry it with constant stirring until light brown. Pour milk into the pan in a thin stream, without ceasing to interfere. It is convenient to use a whisk for mixing - it will prevent the formation of lumps. Cook the sauce for two to three minutes, until it thickens. At the end of cooking, add salt and black pepper to taste. Cut the mozzarella cheese into thin slices.

Lubricate the form in which the lasagna will be baked and lay out the first layer of sheets. We distribute some of the seafood on the sheets and fill them with part of the Bechamel sauce. Put mozzarella slices on top.

Cover the stacked layers with dough sheets again. Spread out seafood, cream sauce and cheese again. Place the last sheets of lasagna and distribute the remaining seafood, Bechamel and mozzarella.

We put the formed lasagna in an oven preheated to 200 degrees at a medium level. We bake for half an hour. The surface of the lasagna should be well browned. We take out the finished lasagna from the oven and sprinkle with chopped herbs.

Serve and cut into portions right in the mold.