Seafood Lasagna with Mushrooms and Zucchini

Hoje para Jantar
Seafood Lasagna with Mushrooms and Zucchini


  • 1 zucchini (very thinly sliced)
  • salt
  • 50 grams olive oil
  • 1/2 leeks (sliced)
  • 1 carrots (cut in julienne strips)
  • 150 grams oyster mushrooms (sliced)
  • 150 grams portobello mushrooms (sliced)
  • 50 grams peas
  • 100 grams peeled shrimp
  • 100 grams surimi (diced)
  • Béchamel Sauce
  • Ilha Azul Cheese
  • semi-hard cheese
  • sesame seeds (for sprinkling)


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