Sea lasagna
So far, I’ve always done lasagna with a ready-made, purchased manistra. Today I dared to make homemade, and I can tell you that the taste is incomparable, they melted in your mouth! By the way, I also make lasagna from meat, vegetables… here is one and seafood, I adore them in all combinations.
Preparation steps
- Clean the chard, boil it and put it in a strainer to drain well.
- If you are taking canned fish also drain it, if the fish is fresh clean it, put it to boil and when the meat is cooked clean it of skin and bones. I used canned tuna and fresh whiting, and it’s great to include cleaned shrimp or shrimp tails as well.
- Cook the bechamel sauce: melt the butter lightly, add the flour to make it slightly yellow, and add the milk until it thickens. Finally, add salt and pepper, a little nutmeg and parmesan and mix well.
- Boil lasagna (homemade or purchased) a little. I always cook them a little, so they are juicier to me.
- Put two tablespoons of béchamel on the bottom of the pan, spread and put the first layer of manister. Put bechamel on it again and arrange the fish.
- Then again a row of dough, bechamel, chopped chard (which we season with a little salt, pepper and olive oil) and gouda on the leaves.
- Well then order the fish again and so on until you have used up all the ingredients.
- Only bechamel must be on top, sprinkle generously with gouda and parmesan on top.
- Place in a warm oven, about half an hour at 220 degrees until the dish is nicely browned.
Serving
Serve with lettuce. I made Manistra according to Roler's recipe, it's really great, I keep trying to put a link to her recipe but it doesn't work for me, so I got upset, I guess I'll succeed…
