Seafood Lasagna 🦐🦑🐟

Ingredients (serves 6-8):

For the seafood filling:

300g peeled shrimp

200g mussels (shelled)

200g squid, sliced

200g white fish (cod, salmon, or other) cut into pieces

2 tablespoons olive oil

2 shallots, minced

2 cloves garlic, chopped

100ml dry white wine

Salt, black pepper, and chopped fresh parsley

For the fish stock béchamel sauce:

50g butter

50g flour

500ml fish stock (or shellfish broth)

250ml single cream

Salt, pepper, and nutmeg

Other ingredients:

12 sheets Lasagna noodles (fresh or dried)

100g grated Parmesan cheese

150g grated mozzarella cheese

Preparation:

1. Prepare the seafood filling

Heat the olive oil in a pan.

Sauté the shallots and garlic for 2 minutes.

Add the shrimp, mussels, squid, and fish pieces.

Deglaze with the white wine and reduce for 3 to 5 minutes.

Season with salt, pepper, and chopped parsley, then set aside.

2. Prepare the fish stock béchamel sauce

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In a saucepan, melt the butter.

Add the flour and mix well to form a roux.

Gradually pour in the fish stock, whisking to avoid lumps.

Let it thicken, then add the single cream, salt, pepper, and a pinch of nutmeg.

3. Assemble the lasagna

Preheat the oven to 180°C (350°F).

Pour a thin layer of béchamel sauce over the bottom of the baking dish.

Arrange a layer of lasagna sheets.

Add a layer of seafood, then top with béchamel sauce and sprinkle with Parmesan.

Repeat the layers until all the ingredients are used up, finishing with béchamel sauce and grated cheese.

4. Bake the lasagna

Bake for 35 to 40 minutes, until the top is golden brown and gratinéed.

Let rest for 5 to 10 minutes before serving.

Tips

Add a touch of lemon zest for an even fresher flavor.

You can stir in some chopped tomatoes for a more Mediterranean version.

Enjoy your meal!