Name: Lasagne ai Frutti di Mare (Seafood lasagne)
Yield: Serves 8-10
Cuisine: Italian
Ingredients: gratings of nutmeg; 1 lb (450 g) lasagne, dried lasagne or home-made with 3 eggs; 2 oz (50 g) freshly grated parmesan cheese; salt and pepper; 8 oz (225 g) scallops; 8 oz (225 g) prawns; 3 oz (75 g) butter, plus extra for greasing; 3 oz (75 g) flour; 1 pint (600 ml) milk; 1 pint (600 ml) whipping cream; a bay leaf; Egg pasta sheets, optional; 2 lb (900 g) fresh spinach; 1¾ pints (1 litre) mussels; 1 shallot, chopped finely; a small glass of dry white wine; 1 lb (450 g) cod or halibut fillets

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

Lasagne layered with seafood and spinach in a creamy sauce is sensationally good. This is a special dish that truly merits the lightness of home-made lasagne. Lasagne sheets can be made and cooked so quickly and the difference to the finished dish is enormous - it will be a show stopper! It can be completely prepared 24 hours ahead if refrigerated.