Seafood Lasagna With Mushrooms And Zucchini

• 1 zucchini very thinly sliced
• salt
• 3 11/16 tablespoons olive oil
• 1/2 leek sliced
• 1 carrot cut in julienne strips
• 5 1/4 ounces Pleurotus mushrooms sliced
• 5 1/4 ounces portobello mushrooms sliced
• 5 1/2 tablespoons peas
• 7 1/16 tablespoons peeled shrimp
• 3 1/2 ounces surimi diced
• bechamel sauce
• Ilha cheese
• semi hard cheese
• sesame seeds for sprinkling

1. Cut the zucchini into thin slices, about 0.5 cm (approximately 1/4 inch) thick.
2. Season with salt.
3. Set aside.
4. Heat olive oil in a skillet.
5. Add sliced leek and saute for a few minutes until soft.
6. Cut carrots into julienne strips and add to pan.
7. Add sliced mushrooms.
8. Add peas.
9. Cook over low heat.
10. Season with a pinch of salt. Add the prawns and diced surimi.
11. When shrimp are cooked, remove from heat.
12. Preheat oven to 190u0b0C (approximately 375u0b0F).
13. In a baking dish, place a thin layer of bechamel sauce and top with a layer of zucchini.
14. Add a layer of vegetable mixture, add a second layer of bechamel sauce and a layer of cheese.
15. Repeat steps, so that final layer is bechamel and cheese.
16. Sprinkle with sesame seeds.
17. Bake in preheated oven for 20 minutes.

zucchini, salt, olive oil, carrot, mushrooms, portobello mushrooms, peas, shrimp, bechamel sauce, cheese, hard cheese, sesame seeds for sprinkling

Taken from www.yummly.com/recipe/Seafood-Lasagna-with-Mushrooms-and-Zucchini-2056088 (may not work)