Seafood lasagne

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
Pasta: Le Cordon Bleu Home Collection

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.



  • 300 g (10 oz) plain flour
  • 1 teaspoon salt


  1. 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.
  2. Bring a large pan of salted water to the boil. Add a spl