Seafood lasagne

Name: Seafood lasagne
Prep time: 1 h 35 min
Cook time: 1 h 20 min
Total time: 2 h 55 min
Yield: Serves 12
Cuisine: Italy
Ingredients: 600 g (1¼ lb) scallops, dark vein removed; 4 French shallots, finely chopped; 2 sprigs of fresh thyme; 1 kg (2 lb) fresh mussels, scrubbed clean; 1 bay leaf; 350 ml (11¼ oz) dry white wine; 600 g (1¼ lb) cooked peeled prawns, patted dry; 600 g (1¼ lb) cod, filleted and cubed; 600 ml (20 fl oz) cream; 3 eggs, lightly beaten; 60 g (2 oz) unsalted butter; 100 g (3¼ oz) plain flour; 500 g (1 lb) mozzarella, thinly sliced; 1 teaspoon salt; 30 ml (1 fl oz) olive oil; 500 g (1 lb) ricotta cheese; 300 g (10 oz) plain flour

Preparation info

Serves
12

Difficulty
Medium
Ready in
3 hr

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

Layers of home-made pasta, fresh fish and seafood, creamy white sauce and mozzarella make this a truly memorable dish. Of course, shop-bought lasagne sheets could be used if you’re short of time.

Ingredients

Pasta

300 g (10 oz) plain flour
1 teaspoon salt

Method

To make the pasta, follow the method in the Chef’s techniques, dividing the dough into four pieces before passing through the pasta machine to a thickness of 1 mm (1/16 inch). Cut the sheets with a sharp knife into small rectangles about 10 x 12 cm (4 x 5 inches) long.
Bring a large pan of salted water to the boil. Add a spl