Ingredients:
300g squid
Lasagna sheets
150g mushroom
1 Zucchini
80g parmesan
1 cebolla
1 garlic clove
1dl of olive oil
300ml of bechamel
Pepper and salt
Preparation:
Peel and julienne the vegetables. Cut the squid into strips. In a frying pan, sauté the vegetables with a little oil and when they are poached add the baby squid and season. Leave a few minutes on the fire.
Cook the lasagna sheets in plenty of salted water. In a tray, cover with the pasta sheets and put the filling on top, layer until you finish with the filling. Cover with the béchamel sauce and sprinkle with the cheese. Bake for about 20 minutes and serve.