Mediterranean Seafood Lasagne Recipe
Made with squid ink pasta sheets, homemade fish stock béchamel, and a mix of seafood including gurnard, sea bream, prawns, mussels, and clams.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the seafood
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and shallots, sauté until translucent. Add gurnard, sea bream, prawns, mussels, and clams. Cook for about 5-7 minutes until the seafood is just cooked through. Remove from heat and set aside.
- 2
Make the béchamel sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes to form a roux. Gradually whisk in the fish stock and milk, cooking until the sauce thickens. Stir in the grated parmesan cheese, salt, and black pepper. Remove from heat.
- 3
Assemble the lasagne
In a baking dish, spread a layer of béchamel sauce, followed by a layer of squid ink pasta sheets. Add half of the seafood mixture, then another layer of béchamel and pasta. Repeat the layers, finishing with a layer of béchamel sauce on top. Sprinkle with chopped parsley.
- 4
