Mussel and vegetable lasagne
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 95 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 5 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Lasagne sheets 9 dry sheets 180 g
- Mussels estimated flesh; buy 1 kg in shells 250 g
- Garlic 9 g
- Onion 300 g
- Leek 240 g
- Carrot 300 g
- Green pepper 120 g
- Tomato 300 g
- Milk 600 ml 600 g
- Plain flour 50 g
- Parmesan cheese grated 50 g
- Extra virgin olive oil 30 g béchamel and 35 g vegetables 65 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Clean the mussels and discard cracked ones and those that remain open when tapped. Steam in a covered pan with 100 ml water for 3–5 minutes. Discard unopened ones, remove the shells and chop the flesh. Cook the lasagne sheets according to the packet and drain.
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Chop the garlic, onions, trimmed leeks, carrots and green pepper. Soften in 35 g oil for 20 minutes. Add the chopped tomatoes and cook for another 10 minutes until no loose liquid remains.
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Heat the other 30 g oil in a saucepan, stir in the flour for 2 minutes, then gradually whisk in the milk. Cook for 8–10 minutes, whisking. Season with pepper and salt. Mix half the béchamel with the vegetables and mussels.
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Arrange three layers of three pasta sheets with two layers of filling between them in a baking dish. Cover with the remaining béchamel and Parmesan. Bake at 180°C for 20 minutes until bubbling; rest for 5 minutes and serve in four portions with parsley.
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