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Seafood lasagne

⏱ 90 min🍳 20 min👤 6 pp★★★★☆

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.

Ingredients

Nutritional values 520 kcal / serving
Protein
42g
Carbohydrates
32g
Fat
28g
Fiber
1g

* approximate values per serving

Information
90 minutes Total time
20 minutes Active time
Serves 6 persons
★★★★☆ Hard

Preparation

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.

Tips
You can keep lasagna in the fridge in an airtight container for 2-3 days at most.
Trivia
Although lasagna has known its greatest fame and has spread across the world since World War II onwards, in ancient Rome there was a similar dish. And we read in ‘The culinary art of Apicius’ that lasagna was the favourite dish of Cicero.

Step by step

Seafood lasagne
Seafood lasagne
**Click on the photos to access full step by step!

Additional information

Seafood Lasagna with Prawns and Clams

One of the tastiest variations of traditional seafood lasagna is the one that uses prawns and clams as the main ingredients. These delicious marine creatures enrich the dish with a unique flavor and perfect texture. To prepare this variation, start by cleaning the prawns, keeping some whole for the final presentation. The clams, on the other hand, should be opened in a pot with hot oil, creating a flavorful broth that will blend perfectly with the tomato sauce and béchamel. This lasagna can be baked in the oven until a golden crust forms, perfect for a family lunch or a special dinner. The combination of these ingredients makes the dish not only rich in flavor but also visually appealing.

Neapolitan Seafood Lasagna with Fresh Fish

Neapolitan seafood lasagna represents a typical preparation of the culinary tradition of Campania, where fresh fish is the undisputed king of the table. This variation stands out for the use of fresh, local ingredients, such as salmon and cuttlefish, which are skillfully combined with tomato puree and béchamel. The baking technique allows the layers of pasta to blend perfectly with the fish filling, creating a dish that celebrates the sea and tradition. The freshness of the ingredients, combined with care in preparation, makes this lasagna a dish to serve on special occasions, but also for a family lunch during the weekend.

Light Seafood Lasagna without Béchamel

For those who wish to enjoy seafood lasagna in a lighter version, it can be prepared without béchamel. By replacing this ingredient with a richer and more aromatic tomato sauce, a flavorful but less caloric dish is obtained. Additionally, only lean fish such as salmon and cuttlefish can be used, limiting caloric intake without compromising taste. This light version is ideal for those on a controlled diet, without giving up the pleasure of a good plate of lasagna. The preparation remains simple and quick, perfect for those with little time but who do not want to forgo a tasty and nutritious meal.

Benefits of Seafood Lasagna: a Nutrient-Rich Dish

Seafood lasagna is not only a delicious dish but also an excellent source of nutrients. The main ingredients, such as prawns, clams, and salmon, are rich in protein, omega-3 fatty acids, and vitamins. Prawns, for example, are a great source of lean protein and also contain essential minerals like selenium. Clams, besides being tasty, provide iron and vitamin B12, important for blood health and the nervous system. Salmon, finally, is famous for its omega-3 fatty acids, which promote heart health. In terms of calories, a serving of seafood lasagna can vary between 400 and 600 calories, depending on the amount of béchamel and fish used, making it a nutritious and balanced option.

Can Seafood Lasagna be Frozen?

Yes, seafood lasagna can be frozen, making it an excellent solution for future meals. It is advisable to freeze it before cooking, in order to keep the freshness of the ingredients intact. To do this, make sure to cover the dish well with plastic wrap or aluminum foil to avoid freezer burn. When you are ready to enjoy it, simply thaw it in the refrigerator for a few hours and bake it in the oven as indicated in the recipe. If you have already cooked the lasagna, you can freeze the ready portions, but remember to consume them within 2-3 months to ensure quality. This way, you will always have a delicious dish ready to serve!