Fish lasagna (Lasagne di pesce)

For your Shopping Cart:

Ingredients:

1 ½ lbs (approximately) of cuttlefish, squid, monkfish, red snapper filet, and/or
shrimp—choice of fish can vary according to the season or availability
2 lbs mussels
½ lb clams
16 oz DeLallo diced tomatoes
1 small onion
2 cloves of garlic
1/2 glass of dry white wine
2 packets (9-oz each) DeLallo No Boil Lasagna
4 cups of béchamel
2 tbsp DeLallo extra virgin olive oil
Fontina or Taleggio cheese (optional)
Parsley
Salt and pepper

Directions:

Cook the clams and mussels in a large pot with the lid on until the shells open. Shell the fish and keep the water, using some of it for the béchamel and some for the fish sauce. In a food processor, chop the cuttlefish, squid and shrimp with a few rapid shots. Cut the remaining fish into small pieces. Add some olive oil to a pan with chopped onions and garlic; add the chopped cuttlefish, squid and shrimp, salt and pepper, and cook for 10 minutes. Add the remaining fish, the clams, the mussels and the wine. Let it cook for another 10-15 minutes on a low flame, adding some of the water from the mussels and clams, and stirring once in a while. Add the diced tomatoes and simmer for another 15-20 minutes. Add the finely chopped parsley at the end.

Start with a layer of lasagna, then spread some béchamel all over the noodles with a ladle; then, add more lasagne and spread your fish sauce in the same way. Continue like this until you have used up all of the ingredients. If you wish, you can add some shredded cheese in between. Finish off the top with plenty of béchamel and dot with a bit of fish sauce. Bake in a pre-heated oven at 350°F  for 40 minutes.

Serves: 4-6 Send to friend Printer-friendly version