Seafood lasagna
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.
Ingredients
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
- 300g of lasagne pasta , fresh
- 100g of Parmesan , grated
Method
1
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
2
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
3
Now, preheat the oven to 200°C/gas mark 6 and butter a medium-sized lasagna dish
4
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
5
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
6
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
7
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
8
Allow the lasagna to rest for 10 minutes before slicing and serving
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Seafood lasagna
