Seafood might not be the first protein to come to mind when one thinks of lasagna, but seafood lasagna is just as delicious as any seafood pasta. Here are three seafood lasagna ideas to try this summer.
Shellfish-centric
Start by browning a clove of garlic with extra-virgin olive oil in a pan. Add a little chopped parsley followed by 10 oz. clams and 10 oz. shrimp tails. Cook for about 20 minutes and add some white wine. Once the wine evaporates, remove clams from the pan, shell them and then place them back in the cooking pan.
At this point, add 7 oz. béchamel sauce and 1 Tbsp. tomato paste. Let cook for a few more minutes and then remove everything from the heat.
Separately, cook 12 oz. lasagna noodles a little at a time in salted boiling water, and then prepare the lasagna in a 9″x14″ baking dish. First, add a layer of pasta, followed by a layer of seafood sauce then béchamel, and repeat. Once composed, bake in the oven at 400°F for about 35 minutes.
Fish ragù
To start, set aside 12. oz puff pastry and 9 oz béchamel sauce.
To make the fish ragù, start by sautéeing a clove of garlic in olive oil with a sofrito (chopped celery, onion, and carrot). In a casserole dish, add 7 oz. monkfish (or just monkfish tail) and diced redfish.
Blend everything with a little white wine and cook until evaporated. Add 7 oz. tomato purée. After simmering for about 10 minutes at most, add 5 oz. shelled and chopped shrimp and/or prawns, and add salt to taste.
Once ready, assemble the lasagna. Begin with a layer of puff pastry followed by a layer of the fish ragù and then a layer of béchamel sauce. First, a layer of puff pastry. Second, a layer of sauce. Third, a layer of béchamel. And so on. Then bake in the oven at 350 °F for 30 minutes.
Shrimp and tomatoes
Shell 1 lb. of shrimp. Sauté with a sofrito (chopped onion, carrot, and celery) with extra-virgin olive oil. Add 1 lb. chopped tomatoes and cook. Add the shrimp and let everything cook together for 20 minutes. Bring a large pot of water to a boil, add salt and cook 12. oz of lasagna noodles for a few minutes.
Prepare the lasagna layers in a 9″x14″ pan. Alternate layers of pasta with the shrimp and tomato sauce mixed with 4 oz. béchamel sauce. Bake in the oven for 20 minutes at 400°F and serve warm.
For those who'd like to add a little extra oomph, incorporate pesto, artichokes, red pepper flakes, salmon, or zucchini into the lasagna.
