Fruits de Mer lasagne
|400 gram of fresh or dried lasagne sheets||200 gram of butter|
|500 gram of Prins & Dingemanse Fruits de Mer||150 gram of flour|
|750 gram of courgette||200 ml milk|
|400 gram of spinach||2 onions|
|750 ml tomato sauce or 4 fresh tomatoes||3 cloves of garlic|
|600 gram of grated cheese||25 gram of oregano|
Preheat the oven to 200°C. Finely chop the onion and the garlic and fry in a pan in a thin layer of olive oil. Dice the courgette into cubes of 0.5 cm by 0.5 cm and add them to the pan with the garlic and onion. Add the tomato sauce or the cubed fresh tomatoes. Add salt, pepper and oregano to taste. For the béchamel sauce, fill a small pan with butter and melt it over a low heat. Add the flour and stir well. Whilst stirring, add the milk bit by bit and then add the 500 gram of grated cheese until you achieve a beautiful smooth sauce. Add a little nutmeg and add salt to taste. Grease an oven dish and cover the bottom with lasagne sheets. Cover this layer with the tomato sauce, the spinach and the Prins & Dingemanse Fruits de Mer. Cover this layer with lasagne sheets. Repeat the process until you have used up all the lasagne sheets. Cover the top layer of the lasagne with the béchamel sauce and sprinkle a little of the left-over grated cheese on top. Put the lasagne in the oven for approximately 35 minutes.