Ingredients
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500 g various seafood of your preference from one of the Blue Island Fish Markets
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4 bunches spinach
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1/2 bunch spring onion
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1 clove garlic
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40 ml olive oil
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150 g grated mozzarella (normal or vegan)
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Salt
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Pepper
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12 lasagne sheets
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Ingredients for the béchamel:
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1 litre fresh milk or milk substitute (soy, coconut, rice, almond, etc.)
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2-3 tablespoons margarine
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8 tablespoons all-purpose flour
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Pepper, a little nutmeg, salt
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1 1/2 cups grated Regato cheese or Parmesan or any other cheese of your choice (including vegan varieties)
Instructions
Purchase the seafood, cleaned and chopped, from one of the Blue Island Fish Markets.
Wash the spinach well and remove the stems from the leaves.
Put the olive oil to heat up in a large, deep pan or a wide saucepan. Add the onion and garlic and sauté lightly, just until they start getting shiny. Add the seafood cleaned, washed and choppedand cook until they change colour. Add the spinach and stir until cooked.
For the béchamel sauce, put all the ingredients (except the cheese, salt, pepper and nutmeg), in a non-stick saucepan. Stir constantly until it thickens. Finally, add the salt, pepper, nutmeg and grated cheese (if you choose to add cheese). Less salt is needed if cheese is included. To avoid the mixture getting lumpy, the best way is to put all the ingredients together first and then put on the heat.
Add some of the béchamel to the mixture to blend the textures and flavours.
Spread half of the cooked mixture in an oven dish and cover with half of the lasagne. Then add the rest of the mixture and place the remaining amount of the lasagne on top of that. Finally,spread out the béchamel and put the grated mozzarella on the top.
Preheat the oven to 170°C, bake for 25 minutes or so (depending on the oven), but anyway until the food gets a nice crust.
By replacing the milk and dairy products used in the recipe with substitutes, the recipe becomes suitable for consumption during Lent, without losing anything from the original recipe.
Bon appétit!
