Seafood Lasagna

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What you Need

  • 200g San Remo Lasagna (pre-cook)
  • 1Tbs La Española Pure Olive Oil
  • 1pc onion, chopped
  • 2 cloves garlic, minced
  • 150g shrimps, shelled, tail on
  • 100g Clara Olé Chunky Tomato with Basil
  • 1kg Clara Olé Sweet Style Pasta Sauce
  • 1 pack Clara Olé Bechamel Sauce
  • 1 bunch spring onion

How to Cook

  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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