200 g San Remo Lasagna (pre-cook)
1 tbsp La Española Pure Olive Oil
1 pc onion, chopped
2 cloves garlic, minced
150 g shrimps, shelled, tail on
1 bunch spring onion
1 kg Sweet Style
1 pack Bechamel
100 g Chunky Tomato w/ Basil
1) Sauté garlic and onion with La Espanola Pure Olive Oil.
2) Add shrimps and saute for 2 minutes. Add Clara Olé Sweet Style Pasta Sauce and Clara Olé Chunky Tomato with Basil. Simmer until cooked.
3) Stuff each lasagna sheet with Clara Olé Bechamel Sauce and shrimp filling.
4) Topped with the remaining red sauce and spring onion.
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