21/07/2026
🍤🦑 Italian Seafood Lasagna 🦑🍤
Take your lasagna to the next level with layers of tender seafood, rich tomato passata, delicate fish béchamel, and perfectly cooked pasta. This elegant Italian classic is perfect for special occasions or a memorable family meal. 🇮🇹✨
👩🍳 Ingredients:
For the Seafood Ragù:
• 150g Squid
• 150g Sea Bass Fillet, cubed
• 200g Scallops
• 150g Prawns
• 350g Tomato Passata
• 2 Garlic Cloves, minced
• 1 Small Onion, finely chopped
• Handful Fresh Parsley
• 60ml White W**e (or White W**e Vinegar for added acidity)
• 5 tbsp Extra Virgin Olive Oil
For the Fish Stock:
• 1 L Water
• 1 Celery Stalk
• 1 Carrot
• 1 Shallot
• Fish Trimmings & Prawn Shells
• ½ tbsp Coarse Salt
For the Fish Béchamel:
• 750ml Fish Stock
• 100g "00" Flour
• 5 tbsp Extra Virgin Olive Oil
• Salt & Black Pepper
You'll also need:
• 12 Lasagna Sheets
🍝 Method:
1️⃣ Simmer the fish trimmings, prawn shells, celery, carrot, shallot, salt, and water for 40 minutes to make the fish stock. Strain and set aside.
2️⃣ Heat olive oil in a large pan. Sauté the onion, garlic, and parsley until fragrant. Add the squid and cook for 5 minutes. Add the white w**e, then stir in the tomato passata and simmer for 40 minutes, adding fish stock if needed.
3️⃣ Add the sea bass, scallops, and prawns. Cook for a further 15 minutes until the seafood is just tender.
4️⃣ To make the béchamel, heat the olive oil, whisk in the flour, then gradually add the hot fish stock. Cook until smooth and slightly thickened. Season with salt and black pepper.
5️⃣ Preheat the oven to 180°C. Spread a little béchamel in the base of a baking dish. Layer lasagna sheets, seafood ragù, and béchamel. Repeat until all the ingredients are used, finishing with a generous layer of ragù and béchamel.
6️⃣ Cover with foil and bake for 30 minutes. Remove the foil and bake until the top is lightly golden. Rest for 10 minutes before serving. Garnish with fresh parsley and black pepper.
🧀 Available at Cavalieri Cheese:
• Lasagna Sheets
• Tomato Passata
• Extra Virgin Olive Oil
• "00" Flour
• Sea Bass
• White W**e
