Seafood Lasagne

Lasagne alla Marinara

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


Fish sauce

  • 450 g/1 lb prawns, shells on
  • 450 g/1 lb Dublin Bay prawns, shells on
  • 225 g/½ lb scallops, cleaned
  • 225 g/½ lb monkfish
  • 225 g/½ lb small squid, cleaned
  • 1 small lobster, weighing about 450 g/1 lb
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 stalks celery, finely chopped
  • 450 g/1 lb tomatoes, chopped
  • 1 litre/ pt water
  • extra-virgin olive oil
  • bouquet garni of thyme, parsley, celery tops and bay leaf
  • 2 knobs butter
  • ¼ cup flour
  • 1 tablespoon tomato purée
  • salt and freshly ground black pepper
  • generous pinch of dried chilli flakes
  • freshly grated Parmesan cheese


    Make wide sheets of pasta. The final setting on the pasta machine should be number 1.

    Dice the monkfish into 1 cm/½ in squares, fry gently in a little olive oil, and reserve.

    Slice the scallops in 3 across the grain and fry them in olive oil. Reserve.

    Boil the squid for 10 minutes. Slice the squid into thinnish rings and reserve.

    If prawns and Dublin Bay prawns are uncooked, first boil them in salted water for 5 minutes. If the lobster is live, boil that in salted water for 5 minutes too.

    Shell all shellfish and reserve the shells. Fry in olive oil the onion, carrot, garlic and celery. Add the shells and fry for 2–3 minutes. Add the tomatoes and fry until soft. Add litre/ pt water and bouquet garni, and simmer for 1 hour. Strain the mixture through a chinois, return the sauce to the heat, add a beurre manié made from the butter worked with the flour, blend in well and cook for 10 minutes. Add the tomato purée, season with salt, pepper and chilli pepper flakes. Leave the sauce to cool. Add fish to the tomato sauce.

    To make the béchamel

    Melt the butter and add the flour. Stir in well, add the milk and beat in until the sauce is smooth. Cook, stirring all the time, for 5 minutes. Season with salt and freshly ground black pepper.

    To assemble the lasagne

    Butter a lasagne dish, put a layer of fish sauce, a thin layer of béchamel and a little Parmesan cheese scattered over. Cover with a layer of pasta. Continue layering until all the sauce and pasta are used up, finish with a layer of béchamel, sprinkled with Parmesan. Bake in a hot oven, 230°C/450°F/gas 8, for 20 minutes.