Lasagne di Pesce (Italian Seafood Lasagna Recipe)
View original ↗
Recipes from Italy · by Silvana Nava

Lasagne di Pesce (Italian Seafood Lasagna Recipe)

NUTRITION · PER SERVING120M COOK
CAL 24%·PRO 88%
CARBS 38G32% OF CAL
3G FIBER27G OTHER7G TOTAL SUGAR
FAT 15G28% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An elegant Italian seafood lasagna with calamari, cuttlefish, shrimp, and other fish in a light tomato ragù and béchamel. Refined and restaurant-quality.

mainitalianpastacasseroleshellfishfishdairy free
View the full recipe on Recipes from Italy →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 150 g squid (- 5 oz)
  • 150 g cuttlefish (- 5 oz)
  • 1 sea bass (- ~400 g (14 oz) or about 150 g (5 oz) of sea bass fillet)
  • 200 g scampi (- 7 oz)
  • 150 g shrimps (- 5 oz)
  • 350 g tomato passata (- 1 ⅔ cups)
  • 2 cloves garlic
  • 1 small onion
  • 1 handfull fresh parsley
  • 60 ml dry white wine (- ¼ cup)
  • 5 tablespoons extra virgin olive oil
  • 1 stalk celery
  • 1 liter water (- 4 cups)
  • ½ tablespoon coarse salt
  • 1 medium shallot (- medium size)
  • all fish trimmings (- (heads, bones, and crustacean shells – not the entrails))
  • 1 medium carrot
  • 12 lasagna sheets
  • 750 ml fish stock (- ~3 cups)
  • 100 g "00" flour (- 3.5 oz)
  • salt (- to taste)
  • ground black pepper (- to taste)
PREP
30M
SODIUM
1563MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.