FISH LASAGNA recipe for Christmas Eve, an idea for a seafood menu, easy to prepare, recipe with tomato, light and tasty dish.
The fish lasagna is a culinary masterpiece that brings the essence of the sea directly to your table. This main course, enriched with cuttlefish, swordfish, and mantis shrimp, is the perfect choice for a seafood Christmas Eve dinner.
The fish lasagna is a triumph of sea flavors. The cuttlefish provide a soft texture, the swordfish contributes a robust flavor, and the mantis shrimp adds a touch of sweetness. This combination creates a rich and satisfying dish.
The preparation of this lasagna begins with cooking the fish, then combined with a delicate tomato sauce. The egg pasta layers alternate with the fish layers, creating a harmonious blend of flavors that meld perfectly during cooking.
The fish lasagna is the undisputed star of the Christmas Eve table. Its elegant presentation and enveloping flavors make it an ideal choice for those who wish to celebrate culinary traditions during the holiday season.
Of course, you can prepare the lasagna with other types of fish, perfect even without swordfish and in white or with shrimp and zucchini.
Join me in the kitchen today, there’s fish lasagna.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 slice swordfish
- 2 cuttlefish (medium)
- 7 oz mantis shrimp
- 2 cups cherry tomatoes
- 1 1/4 cups tomato puree
- 1 clove garlic
- to taste cooking cream (or béchamel, optional)
- 12 lasagna sheets
Steps
P.S. I considered half a lasagna sheet per person, so from one sheet you get 2 portions, obviously you can change the amounts according to your habits.
Of course, I recommend having the fish cleaned at the fish market if you buy it fresh, so you reduce preparation time.
Cut the cuttlefish into pieces, remove the skin and central bone of the swordfish, cut the legs off the mantis shrimp, and cut them into pieces, leave a few whole but crack them open at the center under the belly.
When all the fish is ready, put the oil in a large pan with the garlic, let it brown, then remove it and add the cuttlefish, cook for a few minutes.
Add the cherry tomatoes and cook for a few minutes, then add the swordfish, cook for a few minutes, and finally the mantis shrimp.
Using fresh fish, I avoid the white wine, in the case of frozen fish, let the cuttlefish evaporate with 1/4 cup of white wine, then add the other ingredients in the order I listed them.
Always keep in mind that you will need to add first the fish that takes longer to cook.
During cooking, add some fish stock or vegetable broth, if unavailable, hot water will do just fine.
When the fish is cooked, add some cooking cream or béchamel if you like it creamy, grease an ovenproof dish and arrange the first layer of pasta, season with the fish, slices of provola, and proceed to the second layer.
I made 4 layers of lasagna, but you can make 3, grease the last layer, and sprinkle with a little breadcrumbs.
Bake at 350°F for about 30 minutes or according to the directions on the pasta box.
Bon appetit!
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Fish Lasagna
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FAQ (Frequently Asked Questions) Fish Lasagna
How long does it take to prepare fish lasagna?
The preparation time depends on your experience and choice of ingredients. Generally, calculate about 30-40 minutes for preparation and 30-40 minutes of baking.
Can I make the lasagna in advance?
Absolutely! You can prepare the fish lasagna in advance and store it in the fridge for a day before baking. This allows you to simplify the process during the holidays.
Can I substitute some seafood ingredients with others I prefer?
Certainly! Fish lasagna is highly customizable. You can replace the seafood with those you prefer or that are more readily available while still maintaining the delicious sea spirit.
