Seafood Lasagna with Mushrooms and Zucchini

Hoje para Jantar


  • 1 zucchini (very thinly sliced)
  • salt
  • 50 grams olive oil
  • 1/2 leek (sliced)
  • 1 carrot (cut in julienne strips)
  • 150 grams Pleurotus mushrooms (sliced)
  • 150 grams portobello mushrooms (sliced)
  • 50 grams peas
  • 100 grams peeled shrimp
  • 100 grams surimi (diced)
  • bechamel sauce
  • Ilha cheese
  • semi hard cheese
  • sesame seeds (for sprinkling)


  1. Cut the zucchini into thin slices, about 0.5 cm (approximately 1/4 inch) thick.
  2. Season with salt.
  3. Set aside.
  4. Heat olive oil in a skillet.
  5. Add sliced leek and sauté for a few minutes until soft.
  6. Cut carrots into julienne strips and add to pan.
  7. Add sliced mushrooms.
  8. Add peas.
  9. Cook over low heat.
  10. Season with a pinch of salt. Add the prawns and diced surimi.
  11. When shrimp are cooked, remove from heat.
  12. Preheat oven to 190°C (approximately 375°F).
  13. In a baking dish, place a thin layer of béchamel sauce and top with a layer of zucchini.
  14. Add a layer of vegetable mixture, add a second layer of béchamel sauce and a layer of cheese.
  15. Repeat steps, so that final layer is béchamel and cheese.
  16. Sprinkle with sesame seeds.
  17. Bake in preheated oven for 20 minutes.
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