Seafood Lasagna - Lasagne di Pesce

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This classic Italian lasagna dish can be made with any of your favorite seafood in-season, layered with cheese and béchamel for a new take on your favorite hearty comfort food.

Ingredients:

• 1 1/2 pounds of your favorite seafood—choice of fish can vary according to the season or availability
• 2 pounds mussels
• 1/2 pound clams
• 1 (14.5-ounce) can DeLallo Diced Tomatoes
• 1 small onion, minced
• 2 cloves garlic, minced
• 3/4 cup dry white wine
• 2 (9-ounce) boxes DeLallo No Boil Lasagna
• 4 cups Béchamel
• 2 tablespoons 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 your choice of fish/seafood into small pieces. Add some olive oil to a saucepan with the onions and garlic, then the chopped fish, salt and pepper. Cook on medium heat for 10 minutes. Add the the clams, mussels and the wine. Let it cook for another 10 to 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 to 20 minutes. Add the finely chopped parsley at the end.

Preheat oven at 350˚F.

In a casserole dish, begin layering with lasagna. Next, spread some béchamel all over the noodles with a ladle, and top with more lasagna noodles. Spread your fish sauce in the same way. Continue in this order 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.

Cover baking dish and bake for 40 minutes.

Let cool for 5 minutes, then serve.

Serves 4 to 6 Send to friend Printer-friendly version