Seafood lasagne

Today we offer a recipe that will transform mundane lasagna into something unique which would grace dinner on Christmas Eve. Just replace meat sauce with fresh fish ... the result will be absolutely amazing! So, after meat lasagne, and vegetarian lasagna, here comes the aroma of the sea. We’re talking about a big, substantial dish which can easily serve as a meal in itself. It is extremely tasty and perfectly suitable as something for a day of celebration, be it a business lunch or dinner; it is always appreciated by those eating it, who will inevitably ask for second helpings! These layers of pasta with a rich fish sauce have spread over more or less the whole of Italy, although remember that it originally came from Rome. Today, follow our recipe step-by-step and you will make the perfect alternative lasagna for yourself at home.

Cut the cuttlefish into slices. Cook the clams in a pan with some hot oil until they open. Shell the prawns and cut half of them in two; keep the other half whole. Remove the skin from the salmon, and all the bones, and cut into pieces. Chop the parsley with a clove of garlic and sauté for a few seconds, add the cuttlefish and cook for a few minutes. Pour in the white wine and add the tomato sauce. Add salt and a little sugar. Add the chopped shrimp and a dash of cooking juices from the clams and the clams themselves. Add the salmon and finally the whole prawns. Now you have made your fish sauce. Make the béchamel following our basic recipe. Now make the lasagna following our basic recipe with egg pasta. In a medium sized oven dish add a little béchamel and then a layer of lasagne. Add another layer of sauce and then a layer of fish sauce, then more lasagne, and so on until all the ingredients are used up. The last layer will consist of lasagna and a covering of béchamel. Bake at 180°C for 20 minutes.