Seafood lasagna

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Valeria's seafood lasagna recipe is the perfect dish for an Italian feast, packed with white flaky fish, salmon and prawns for a real taste of the sea.

First published in 2017

A twist on the classic lasagna alla bolognese, this seafood lasagna is as rich as it is delicate. Easy to whip up, it’s perfect to impress your guests with very little effort.




Fish ragù

  • 50g of unsalted butter
  • 300g of white fish, such as hake or cod, skinned and cut into small chunks
  • 300g of salmon fillet, skinned and cut into small chunks
  • 500g of prawns, shelled
  • 60ml of white wine
  • fine sea salt
  • freshly ground black pepper

Béchamel sauce

  • 60g of unsalted butter
  • 60g of plain flour, sifted
  • 600ml of whole milk
  • freshly grated nutmeg
  • fine sea salt

To assemble the lasagna


Melt the butter in a large saucepan set over a medium-high heat. Once hot and bubbly, add the fish and prawns and sauté for 5 minutes, until they change colour on the outside
Pour over the wine and allow it to evaporate completely, by which time the seafood will be cooked through. Season, remove from the heat and set aside
Now, preheat the oven to 200°C/gas mark 6 and butter a medium-sized lasagna dish
While the oven is heating, prepare the béchamel sauce. Place a deep, heavy-based saucepan over a low heat. Add the butter and, once melted, whisk in the flour to obtain a creamy, smooth, even mix (roux). While still whisking, pour the milk over the roux in a thin stream to avoid clumps
Cook your béchamel sauce, whisking all the while, until dense and glossy – you’ll see that it’ll begin to stick to your whisk. Season with a generous amount of nutmeg and a pinch of salt
Now you can start layering your lasagna. Begin with a spoonful of béchamel to coat the bottom of the dish. Next, a layer of fresh pasta (avoid excessive overlapping), followed by a layer of fish ragù and another of béchamel. Carry on until you’ve used up all your ingredients (there should be enough to make three layers). Finish off with the béchamel
Dust the top of the lasagna with grated Parmesan and transfer to the oven. Bake for about 30–35 minutes, until bubbly on the edges and set on top
Allow the lasagna to rest for 10 minutes before slicing and serving

Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.

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