Gasalis Seafood Lasagna (lasagne Al Corallo) Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
600 gram: Lasagna, dough
600 milliliter: Bechamel,
1 1/2 Litres: seafood sauce,
150 gram: Butter,
Directions:
Cook pasta until al dente. Mix in seafood sauce, bechamel and butter.
Source: Given to share with the express permission of Chef de Cuisine
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
From: Sherree Johansson
Submitted By JIM WELLER On 10-30-95
Source from luhu.jp
Source: Given to share with the express permission of Chef de Cuisine
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
From: Sherree Johansson
Submitted By JIM WELLER On 10-30-95
Source from luhu.jp