Fish lasagne is the seafood version of this classic Italian Sunday dish. Similar to the classic version of Bolognese, it is a rich and tasty main course made with fresh egg lasagne sheets, fish ragout and béchamel sauce for a full-bodied and creamy result. In our recipe we have prepared a lemon-scented béchamel sauce that goes perfectly with the fish thanks to its delicately aromatic and fresh taste.
For the seafood ragout we have chosen firm and meaty fillets such as salmon fillet and grouper fillet to give body and consistency to the sauce; if you want you can customize it by adding the fish of your choice such as bass, monkfish, swordfish or white fish for a freshwater version.
For a more lasting and aromatic result, the fish, after being cleaned and cut into bite-sized pieces, is browned with a base of oil, garlic and parsley and then cooked directly in the tomato puree. If you don’t feel confident enough, you can ask your trusted fishmonger to clean the fish and remove the skin when you buy it.
For a more powerful flavor, you can add a mixture of capers and olives to the initial frying. Depending on your personal taste, you can make a red lasagne with tomato paste or a white one without tomatoes.
Find out how to make seafood lasagne by following our step-by-step instructions and advice.
Ingredients
fresh salmon fillet
500 grams
Grouper fillet
500 grams
Garlic
1 toe
fresh pasta sheets for lasagne
6 sheets
Tomato paste
400 grams
Parsley
1 Bund
Dry white wine
1 shot glass
Extra virgin olive oil
as much as you need
Lemon peel
as much as you need
Salt
as much as you need
Pfeffer
as much as you need
For the lemon béchamel sauce
milk
600 ml
Butter
50 grams
Corn starch
50 grams
Lemon peel
as much as you need
Salt
as much as you need
Pfeffer
as much as you need
How to make seafood lasagne
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