Seafood Lasagna
 
(serves 4-6) 
 
1-1/2 cup  finely chopped cooked silverbeet, squeezed dry.
  500g Austrimi Surimi Seafood .
2 cup  tomato puree
  50g butter
2 Tbsp  flour
1-1/4 cup  milk
1 cup  freshly grated vintage cheddar
  black Pepper
  250g instant lasagna sheets
1/4 cup  grated mozzarella.
 
Combine silverbeet, seafood and tomato puree. Reserve. Melt butter, add 
in flour and cook 2 minutes. Gradually add milk and stir to a smooth sauce. 
Add in cheddar cheese and pepper and cook until melted. 
In a greased 20cm x 20cm lasagna dish, lay half the pasta sheets. Top with 
half the seafood mix and half the cheese sauce. Layer remaining lasagna on 
top and add remaining seafood and cheese layers. Sprinkle mozzarella on 
top. Bake at 180 C for 35 minutes. Serve with a tossed salad. 
 
 
 
 
(ID: 81233) Mirror: rec.food.recipes: Sun, Jul 14, 2002


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