Oh, ordinary lasagna, you say, nothing is surprising. I also thought so, until I carefully read this recipe in the book of my beloved Oliver, I slightly adapted it for the contest, adding crab sticks, and otherwise almost completely retained the original recipe. For starters garlic and onion-leek large cut into.
In a pan, stew onions, garlic and spinach. Add white wine and cook until the wine is completely evaporated.
Put in a blender ricotta, crab sticks and spinach with onions and garlic.
Whisk until smooth. The original recipe used peeled shrimp instead of crab sticks.
Prepare the béchamel-in the pan spread the oil, wait until it starts to bubble, then add the flour, stir.
Add milk, reduce heat and stir until the sauce is smooth.
In the usual version of lasagna béchamel is a classic (milk, flour and oil), Oliver also offers to connect the spinach-crab mass and béchamel.
For the filling, we also need thawed seafood-mussels, shrimp and a little more crab sticks. The package is divided into 2 half, spinach sauce I used 8 PCs., and 4 left for the filling.
Prepare the lasagna sheets. To do this, drop them in boiling salted water, so that the layers do not stick together, you can drop olive oil.
Turn on the oven on 180 degrees, in heat-resistant form of spit it out boiled sheets lasagna. If you are not sure in your form, you can pre-lubricate it with oil.
Spread half of the sauce, and on top of the salmon pieces, seafood and crab sticks.
Close 3 more layers of lasagna, spread the sauce and sprinkle with cheese.
Send the lasagna for 25 minutes in the oven. You're done! Beautiful, fragrant and tasty dish!