It’s almost a year now that our lives our ruled by a tiny little creature. What would it have been like if we had known from the beginning that this would take so long? Routine is a powerful source to survive. Focusing on daily life, enjoying small things, without getting lost in long term personal projects, avoiding to be influenced by what is not allowed, not recommended….it’s all easier if you don’t have to worry about surviving. ‘Resilience’ has different levels.
As you know already, I have lot’s of routines. Cooking is one of them, although I don’t have routines in my menu. I try to cook something different every day. But, to please my audience, certain dishes deserve a come back, provided they are allowed to undergo some minor changes.
Seafood lasagna is on that special list. Tonight’s dinner is prepared with 380 grams of frozen seafood ( a mixture and an extra portion of vongole to add some extra flavor), 300 grams of courgettes, 1 large fresh onion, 4 garlic cloves, 1chili, 1 can of tomatoes, 1 table spoon of dried oregano, fresh basil, 40 grams of grated parmesan, 200 grams of buffalo mozzarella, the zeste of 1 lemon, 2 table spoons of olive oil and 6 sheets of readymade fresh thin lasagna sheets ( max 100 grams).
Chop the vegetables. Heat a pan. Add the olive oil. Add the onion, garlic and chili. Bake and stir. Add the courgette. Bake and stir. Add the tomatoes, the dried oregano and zeste. Bake and stir. After approximately 10 minutes, add the seafood. Allow to simmer for a few minutes. Taste, add pepper, salt and chopped fresh basil . Grate the cheese. Slice the mozzarella.
Oil an oven dish. Spread some sauce, continue with parmesan and cover with lasagna sheets. Continue. Finish with the mozzarella and some dried oregano.
Bake in the oven at 180-200° for approximately 30 minutes. Finish with some fresh basil. Serve with a green salad.
PS my enthusiastic tasting panel 🤗