Lasagne with seafood (Lasagne al ragu di mare)

6 servings

80 minutes

Seafood lasagna is an exquisite version of the traditional Italian dish that combines fresh seafood, aromatic vegetables, and a delicate béchamel sauce. This dish originates from Mediterranean cuisine where seafood has always been a key ingredient. Squid and shrimp give the lasagna a rich, slightly sweet marine flavor that is beautifully complemented by creamy béchamel and tomato sauce. The lasagna sheets soaked in sauces become tender, while parmesan and mozzarella create an appetizing golden crust. This dish is perfect for a festive dinner, impressing with its refined taste and elegant presentation. Seafood lasagna is a harmony of Italian traditions and marine richness that can turn any meal into a true gastronomic celebration.

Energy value per serving

• Calories: 502.1
• Proteins: 30g
• Fats: 33.8g
• Carbohydrates: 20.8g

Ingredients

• Ready-made dry lasagne sheets: 10 pc
• Butter: 100 g
• Milk: 200 ml
• Wheat flour: 2 tbsp
• Celery stalk: 3 pc
• Onion: 1 pc
• Sweet pepper: 1 pc
• Tomato paste: 2 tbsp
• Frozen squid rings: 200 g
• Large shrimp with tails: 10 pc
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: 4 tbsp
• Carrot: 1 pc
• Garlic: 2 clove
• Grated Parmesan cheese: 70 g

Cooking steps

1. Preheat the oven to 180 degrees.

2. Heat olive oil in a pan, add crushed garlic, fry until golden brown, then add diced onion and fry until golden.

   Required ingredients:

   • Olive oil: 4 tablespoons
   • Garlic: 2 cloves
   • Onion: 1 piece

3. Cut into cubes: celery, carrot, and bell pepper, add the vegetables to the pan and sauté for about four minutes.

   Required ingredients:

   • Celery stalk: 3 pieces
   • Carrot: 1 piece
   • Sweet pepper: 1 piece

4. Cut the squid into cubes. Clean the shrimp, remove the intestine, and also cut into cubes. Add to the pan with the vegetables.

   Required ingredients:

   • Frozen squid rings: 200 g
   • Large shrimp with tails: 10 pieces

5. Heat the milk.

   Required ingredients:

   • Milk: 200 ml

6. Béchamel sauce: take another pan, melt butter, add flour, mix thoroughly and pour in milk in a thin stream while constantly stirring. Bring to a light thickening, remove from heat, add pepper and salt.

   Required ingredients:

   • Butter: 100 g
   • Wheat flour: 2 tablespoons
   • Milk: 200 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Add tomato paste to the pan with vegetables and seafood, you can add a little water, salt and pepper, simmer for 2 minutes, then remove from heat.

   Required ingredients:

   • Tomato paste: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

8. At the bottom of the dish where we will 'assemble' the lasagna, we place a spoonful of béchamel sauce, spreading it evenly, then we place sheets of pasta (I had 2 sheets side by side), another spoonful of béchamel sauce, spread evenly over the pasta, then we layer seafood with vegetables, sprinkle with grated parmesan, and cover with sheets of pasta. We assemble the lasagna in this order until all ingredients are used up. My final layer was vegetables with seafood. (If the sauces are too thick, you can pour a little water around the edges of the dish.)

   Required ingredients:

   • Butter: 100 g
   • Grated Parmesan cheese: 70 g

9. Cover the form with foil and send it to the oven for 15 minutes.

10. Take out the mold, remove the foil, and sprinkle with mozzarella on top (or cover with slices, cut the cheese as you like) and put it back in the oven. Bake until a golden crust forms. About 7-10 minutes.