20 gr Breadcrumbs
250 gr Lasagna noodles
100 gr Peas
200 gr Peeled tomatoes
80 gr Shelled mussels
100 gr Shrimps
100 gr Small squid
Salt and Pepper
Cook the lasagna and arrange on a dish cloth without overlapping. Cook the peas in plenty of salted water.
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.
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.
Sprinkle the top of the lasagna with breadcrumbs and dot with a few knobs of butter. Place in the oven.