Open lasagna with sweet tomatoes and seafood
4 servings
20 minutes
Open lasagna with sweet tomatoes and seafood is an exquisite dish of Italian cuisine that combines the freshness of seafood with the rich flavor of tomatoes. This is an interpretation of classic lasagna but in a lighter and more elegant form. Barley adds a pleasant texture, while olives provide a spicy note. The seafood, including squid, mussels, and clams, creates a rich flavor with delicate marine undertones. The dish is aromatic, slightly sweet due to the tomatoes, and incredibly juicy. Serving open lasagna is an aesthetic pleasure: the bright colors of the ingredients create an appetizing picture. It is perfect for a romantic dinner or special occasions when you want to impress guests with exquisite Italian cuisine.
1
In a large skillet, sauté finely chopped red onion with minced garlic in olive oil, add barley, tomatoes, and olives, and simmer for 30 minutes.
- Red onion: 1 head
- Garlic: 2 cloves
- Pearl barley: 55 g
- Canned tomatoes: 800 g
- Black olives: 150 g
2
Add mussels and clams, stir, and wait until all the shells open (remove any unopened mussels and clams).
- Mussels in the shell: 400 g
- Clams: 400 g
3
Add the cleaned squid meat and boil for 1 minute, then remove it. Place the lasagna sheets in boiling salted water.
- Squid: 310 g
- No-boil lasagne sheets: 12 pieces
4
Season the sauce with the seafood mix, add parsley and 5 tablespoons of olive oil: the pasta will become slightly shiny. Mix the pasta with the sauce and serve.
- Sea salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 20 g
- Olive oil: 20 ml