Name: Lasagne di Pesce (Seafood Lasagne)
Yield: Serves quite a few
Cuisine: Italy
Ingredients: 2 or 3 garlic cloves, peeled but left whole; a blob of butter; 5–6 peeled scampi (langoustines, red-claw or large prawns), cut into thirds; 4 tablespoons olive oil; 200 g (7 oz) fillet of san pietro (john dory), cernia (dusky grouper) or snapper, cut up into strips; about 125 ml (4 fl oz/½ cup) white wine; 500 g (1 lb 2 oz) mussels; 625 ml (21½ fl oz/2½ cups) warm milk; 70 g (2½ oz) flour; 100 g (3½ oz) butter; 3 tablespoons grated parmesan; 1 kg (2 lb 4 oz) small clams; about 2 tablespoons chopped parsley, plus a small bunch; a good grating of nutmeg; 12 lasagne sheets (pre-boil variety), about 18 × 9 cm (7 × 3½ inches)

Preparation info

Difficulty
Medium

Appears in

Venezia

By Tessa Kiros

Published 2008

About

For this I use a rectangular dish of 35 × 25 cm (14 × 10 inches) where 3 layers of pasta fit exactly. If you prefer something smaller or an oval dish, which is fine, you will either need less pasta or you’ll have to cut it up & turn it to fit in the dish. Use any seafood you like here. Your clams will probably have been purged of sand already but check with the fishmonger, other