Hello friends, today I present you this delicious fish lasagna that you can make for any occasion, especially during the holidays to impress your guests. Simple and tasty, it can be made with just a few easy steps. If you want to simplify the recipe, you can also use frozen fish instead of fresh. Below you will find the recipe..

Difficulty: Easy
Cost: Cheap
Portions: For 4 people
Cuisine: Italian

Ingredients for Fish Lasagna

3 1/3 cups Milk
3 tbsps butter
1/3 cup all-purpose flour
to taste nutmeg
1 pinch black pepper
to taste fine salt
9 oz squid (cleaned)
5 oz shrimp or prawns (cleaned)
9 oz mussels (cleaned)
9 oz clams (cleaned)
6 oz canned or fresh tuna
5 scampi
to taste parsley
to taste extra virgin olive oil
1 glass white wine
7 tomatoes
1 clove garlic
to taste fine salt
12 oz fresh lasagna
to taste grated Parmesan cheese
4 mozzarella

Tools

1 Baking dish
1 Frying pan
1 Saucepan
1 Whisk
1 Small pot
1 Wooden spoon

Steps for Fish Lasagna

To make this delicious fish lasagna, first prepare the fish sauce. I had the fish cleaned and cut by my trusted fishmonger. In a pan, add extra virgin olive oil, garlic, and sauté. Add the squid and tuna and sauté for a few minutes. Then add the mussels, clams and let them flavor for a few minutes. Add the red tomatoes previously cut in half, salt and pepper, and let cook for 5 minutes. Finally, deglaze with white wine, let it evaporate, and add a bit of water, letting it cook covered for 25-30 minutes. A few minutes before turning off, at least 5, add the shrimp previously cleaned and deveined and the scampi, and let them cook. Turn off and let cool. Before using the sauce, remove the mussels and clams from their shells, leaving aside some for the final decoration. Also remove the scampi, which will only be used as decoration before serving.
To make homemade béchamel, pour the milk, salt, pepper, and nutmeg into the saucepan and let it simmer for a few minutes. In a small pot, melt the butter and gradually add the sifted flour. Stir quickly with a wooden spoon, and as soon as the mixture detaches from the pot and a white film forms, the roux is ready. Turn off and pour the roux into the milk, stirring quickly with a whisk until fully thickened. Let cool for 15 minutes.
Butter the bottom of a baking dish, spread the béchamel well, and place the first layer of lasagna, distribute the fish sauce, diced mozzarella, béchamel, grated cheese, and finally chopped parsley. Continue alternating layers until the ingredients are used up, finishing with the last layer of lasagna, béchamel, and grated cheese. Bake in a preheated oven at 392°F for about 30-40 minutes.
Serve the lasagna on a plate and decorate the surface with the reserved mussels and clams, scampi, and a good sprinkle of fresh chopped parsley. I hope you like this latest recipe of mine, until next time, friends.

STORAGE, TIPS, AND NOTES

You can also prepare the fish lasagna in advance and leave it in the fridge before cooking. Once cooked, it can also be frozen or stored in the fridge for a day. It will then be enough to reheat it in the microwave before serving. If desired, you can also buy frozen fish.

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