Made with squid ink pasta sheets, homemade fish stock béchamel, and a mix of seafood including gurnard, sea bream, prawns, mussels, and clams.

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.

Prepare the seafood

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.

Make the béchamel sauce

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.

Assemble the lasagne

Preheat the oven to 180°C (350°F). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly. Let cool for a few minutes before serving.

Bake the lasagne

Squid ink pasta sheets

Gurnard fillets

Sea bream fillets

Prawns, peeled and deveined

Mussels, cleaned

Clams, cleaned

Olive oil

Garlic, minced

Shallots, finely chopped

Fish stock

Butter

All-purpose flour

Milk

Parmesan cheese, grated

Fresh parsley, chopped

Salt

Black pepper

Mediterranean Seafood Lasagne

Make Mediterranean Seafood Lasagne Recipe in just 1h . Made with squid ink pasta sheets, homemade fish stock béchamel, and a mix of seafood including gurnard, sea bream, prawns, mussels, and clams.

Ramsay's Kitchens Mediterranean Seafood Lasagne Recipe

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Ramsay's Kitchen

Mediterranean Seafood Lasagne Recipe

Mediterranean Seafood Lasagne Recipe

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