Fisherman's lasagna
This lasagna binds seafood and pasta with creamy béchamel, creating a seafood comfort food. It can be made off season with frozen seafood.
Ingredients
- Oil
- 1 onion chopped
- 250 g seafood fresh or frozen (such as shrimp, calamari or scallops)
- 100 white wine
- Fresh spinach or defrosted frozen spinach
- 2 cloves of garlic
- 400 g white fish fresh or defrosted (such as tilapia or sole)
- 1/2 lemon
- Salt pepper
- Flour
- 2 tbsp butter
- 200 g lasagna noodles
- 100 g Parmesan
Béchamel:
- 1 tbsp butter
- 1 tbsp flour
- 400 ml of milk
- Salt
- Nutmeg
Instructions
- Preheat the oven to 350°F.
- To make the béchamel, melt the butter in a pan and add the flour. Keep whisking for about a minute. Start adding the milk while whisking making sure there are no lumps. Cook the sauce for about 20 minutes until it thickens. Add salt and nutmeg.
- Add oil to a pan and sauté the onion over medium high heat. Add the seafood, garlic, wine and cook for a few minutes. Add the spinach and cook just until wilted.
- Cook the lasagna according to the package instructions, unless it’s no-cook pasta.
- Season the fish with salt and pepper, dust with flour and drizzle with lemon juice. Roast it in a pan just until cooked through and break into chunks. Reserve 4 spoonfuls of the béchamel and pour the rest of it over the fish.
- Lightly oil a baking dish. Pour the reserved béchamel in the bottom. Start with a layer of lasagna, followed by half of the seafood, then another layer of lasagna, finishing with a half of the fish and half of the Parmesan. Repeat layers with the remaining ingredients and sprinkle the Parmesan on top. Bake for about 40 minutes.
Notes
*I like to lay lasagna noodles in a sheet pan and pour boiling water over them. In about 5 minutes, they become soft and pliable.