Lasagne Allo Scoglio With Peas

Preparation

Step 1

Cook the lasagna and arrange on a dish cloth without overlapping. Cook the peas in plenty of salted water.

Step 2

Clean, wash and chop the squid into small pieces. Fry the garlic with a pinch of chili pepper in a little oil until golden. Add the squid, leave to cook for ten minutes, stirring occasionally, then add the peas, shrimps, mussels, wine and tomato and continue to cook for a further ten minutes. Season with salt and pepper to taste and sprinkle with chopped parsley.

Step 3

Place a layer of sauce in the bottom of a small oven dish, place a layer of pasta on top, then alternate the sauce and the pasta until all the ingredients have been used up.

Step 4

Sprinkle the top of the lasagna with breadcrumbs and dot with a few knobs of butter. Place in the oven.