Seafood lasagna

6
60 minutes

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