Shell fish lasagne
200 g fresh lasagne leaves
300 g well drained shell fish, eg shrimps, mussels, crayfish tails
1 pkt. béchamel sauce
4–5 tbs single cream
1 pkt. cocktail tomatoes (approx. 200 g)
1 pkt. baby spinach (70 g)
50 g grated cheese
salt and pepper
Mix the béchamel sauce and cream (the béchamel sauce can be thickish). Squeeze the shell fish dry. Peel and chop the onion and cut the tomatoes into two.
Pour approx ¼ of the sauce into the Omnia food holder. Layer the lasagne leaves, shell fish, chopped onion, tomatoes, spinach and sauce (3 layers). Add a little salt and pepper to each layer. Finish with the rest of the sauce and cover with the grated cheese. Bake for approx. 1 hour on a relatively low heat. Turn up the heat for the last 10 minutes. Allow to cool slightly before serving.