Open Lasagna with Sweet Tomatoes and Seafood

Pasta and Pizza | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Open lasagna with sweet tomatoes and seafood

Ingredients

Squid - 10.9 oz
Clam juice - 14.1 oz
Pasta shells - 14.1 oz
Baking Tomatoes - 28.2 oz
Olives stuffed with lemon - 5.3 oz
Pearl barley - 1.9 oz
Garlic - 2 cloves
Spanish onions - 1 head
Ready-made dry lasagna sheets - 12 pieces
Olive Oil - 0 fl oz
Chopped Sage Leaves - 0.7 oz
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a large skillet, sauté finely chopped red onion with minced garlic in olive oil, add barley, tomatoes, and olives, and simmer on low heat for 30 minutes.

Step 2

Add mussels and clams, stir, and wait until all shells open (remove any unopened mussels and clams).

Step 3

Add the squid meat (peeled) and cook for 1 minute, then remove it. Place the lasagna sheets in boiling salted water.

Step 4

Season the seafood mixture with salt and pepper, add parsley and 5 tablespoons of olive oil: the pasta will become slightly shiny. Toss the pasta with the sauce and serve.