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) cod, filleted and cubed; 350 ml (11¼ oz) dry white wine; 2 sprigs of fresh thyme; 1 teaspoon salt; 30 ml (1 fl oz) olive oil; 100 g (3¼ oz) plain flour; 600 ml (20 fl oz) cream; 1 kg (2 lb) fresh mussels, scrubbed clean; 1 bay leaf; 600 g (1¼ lb) cooked peeled prawns, patted dry; 4 French shallots, finely chopped; 500 g (1 lb) mozzarella, thinly sliced; 600 g (1¼ lb) scallops, dark vein removed; 3 eggs, lightly beaten; 300 g (10 oz) plain flour; 60 g (2 oz) unsalted butter; 500 g (1 lb) ricotta cheese

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

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

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