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Creamy seafood lasagne
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Total Time:
1 hour
Experience the delightful fusion of flavors with a sprinkle of Parmesan into your seafood dishes, inspired by the traditional Italian nonnas.
Ingredients:
  • 300 g tipo 00 flour
  • 3 large free-range eggs or 6 yolks
  • 1 litre milk
  • 1 good pinch of saffron
  • 100 g unsalted butter
  • 75 g plain flour
  • 75 g Parmesan cheese
  • 500 g mussels from sustainable sources
  • 6 x 70 g skinless lemon sole fillets from sustainable sources
  • 300 g skinless salmon fillets from sustainable sources
  • 2 cloves of garlic
  • 4 sprigs of fresh rosemary
  • 6 quality anchovy fillets
  • olive oil
  • 6 raw king prawns from sustainable sources, unpeeled
Instructions:
  • Prepare the dough by placing the flour on a board or in a bowl and making a well in the center. Beat the egg until smooth, then pour it into the well. Gradually mix the egg with the flour using your fingertips until combined. Knead the dough into a smooth lump. If using a food processor, pulse the flour and egg until it resembles breadcrumbs, then bring it together on a work surface. Knead the dough until smooth and silky, then wrap in clingfilm and chill for at least 30 minutes. Roll out the pasta with a machine or rolling pin, cutting it into sheets as needed. Preheat the oven. For the béchamel sauce, heat milk and saffron, then make a roux with butter and flour, gradually whisking in the hot milk. Stir in Parmesan and season. Prepare the seafood filling by frying garlic, rosemary, anchovies, and mussels. Discard any unopened mussels, then mix the mussel meat with the béchamel sauce. Cook the pasta sheets in boiling water, then assemble the lasagnas in baking dishes, layering pasta, seafood, and sauce. Top with a king prawn and Parmesan, then bake until golden and bubbly. Let cool slightly before serving.

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