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1
Do a broth with the shells of the shrimps, 1 cup of wine and the sauce of the tomatoes peeled can.
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2
In a stir-fry braise the minced onion and garlic wtth 4 soup spoons of olive oil, after becoming translucent add 2/3 of the chopped bacon.
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3
After 10 minutes add the drained tuna can, the shrimps and let them braise for 15 minutes.
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4
Add half a cup of white wine, 1 cup of the broth previously strained, 3 soup spoons of cream, 3 soup spoons of instant seafood cream to thicken the sauce, add the peeled tomatoes chopped and the tomatoe paste. Let it all cook for more 15 minutes. Finish the sauce with paprika, salt, pepper, lemon juice and 3 soup spoons of chopped coriander.
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5
Grease the platter with olive oil, lay out one layer of lasanha pasta that has been previously a few seconds in boiling water, lay out the tuna and shrimp sauce, then a thread of bechamel sauce, after this it's time to spread the ricotta cheese ( put just enought to cover the tuna).
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6
Repeat one more time the layers. Finish with another layer of lasagna pasta, the rest of the tuna and shrimp sauce (not much, just to let it moist), the bechamel sauce and a lot of ricotta cheese.
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7
Guarnish the top with 6 seasoned prawns, the rest of the chopped bacon, some chopped coriander, pepper, salt , garlic powder and some drops of lemon juice.
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8
It takes about 45 minutes in the oven. In this time let the preparation gratin for 10 minutes.
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9
Enjoy!
