Mussels Lasagna Recipe

Ingredients:

• 70 ml olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 kg mussels, cleaned
• 200 ml white wine
• 500g lasagna sheets
• 1 litre bechamel sauce
• 200 g parmesan cheese, grated
• salt and black pepper to taste

Instructions:

1. Preheat the oven to 180°C.
2. To prepare the mussel filling, heat the olive oil in a large pan over medium heat.
3. Add the onion and garlic and sauté for 2-3 minutes until soft.
4. Add the mussels and white wine. Cover the pan and let cook for 5-7 minutes until the mussels open.
5. Remove the mussels from their shells and set aside in a bowl.
6. Strain the broth and reserve it.
7. To assemble the lasagna, ladle a little of the bechamel sauce into a baking dish.
8. Add a layer of lasagna sheets on top.
9. Spoon half of the mussel filling onto the lasagna sheets and spread evenly.
10. Add another layer of pasta and repeat the process until all filling is used up.
11. Top with a final layer of pasta.
12. Pour the reserved mussel broth over the lasagna and spread evenly.
13. Drizzle the remaining bechamel sauce over the top and sprinkle with parmesan cheese, salt and black pepper.
14. Bake for 30-35 minutes until golden and crispy on top.
15. Remove from the oven and let cool for 5 minutes before serving.

Verdict:

This mussels lasagna recipe is a delicious twist on traditional lasagna. The combination of rich and creamy bechamel sauce, delicate mussels, and crispy pasta sheets creates a dish that is both sophisticated and comforting. The dish is a perfect main course for seafood lovers.

Serving Suggestions:

This recipe can be served with a simple green salad or crusty bread. A glass of chilled white wine is the perfect pairing for this indulgent dish.