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