Seafood lasagna with ricotta and tomatoes

I like to set my own twist on meals. In Scandinavia, as you might already know, we love fish and seafood. Therefore I have prepared a seafood version of the traditional Italian mince meat lasagna (which I also love). You can prepare this meal in less than 45min. Try it, and I am sure you will be happy with the result!

Ingredients (4 pers):

• 1/2 leek
• 1 fennel
• 1 grated garlic clove
• 2 tbs butter
• 1/2 cup white wine
• 0.2 lb spinach
• 1 tsp salt
• peppar
• 0.5 lb ricotta cheese (whole milk)
• 1.5 cup whole milk
• 2 tbs concentrated fish bullion
• 2 tsp grated lemon peel
• 0.5 lb cherry tomatoes
• 0.5 lb lasagna sheets (fresh if you prefer that)
• 0.6 lb peeled shrimps
• parmesan cheese

Pre heat your oven to 450°F. Wash the leek and cut leek and fennel in thin slices. Fry the leek and fennel slices with the grated garlic clove with some butter on middle temperature until you can see that they are getting softer (approximately 5min). Pour in the white wine and let it all boil together. Add the spinach and half of the salt and pepper and keep the pan on low temperature.

In parallel, stir together ricotta cheese, milk, bullion and lemon peel together with the rest of the salt and pepper.

Slice the cherry tomatoes. Use an oven pan that you greased and lap the lasagna sheets with the vegetable saus, the shrimps, the cheese sauce and the tomatoes. Make sure you finish with lasagna sheets and the cheese sause. Top the lasagna with some parmesan cheese.

Bake the lasagna in the oven for 25-30min. Cover with tinfoil after half of the time if the top of the lasagna is getting too much color. For best result, let you seafood lasagna rest before serving. That will give it a more stable texture. Ready to serve!

Smaklig måltid!

The plate is from Danish Bitz (Bistro).