Seafood Lasagna with Spinach
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour 40 minutes
🥕 Ingredients
21
🍽️ Servings
10
Description
Seafood Lasagna with Spinach
Ingredients
- Spinach - 6.2 oz
- Whole egg - 6.2 oz
- Egg white - 1.4 oz
- Semolina - 3.2 oz
- Calibrated Flour - 14.5 oz
- Olive Oil - 2¼ spoons
- Chilean sea bass fillet - 9.2 oz
- Skin-on dorado fillet - 9.2 oz
- Cuttlefish Eggs - 10.6 oz
- Langoustines - 8 pieces
- Garlic - 2 cloves
- Basil - 4 stalks
- Dry White Wine - 2 fl oz
- Baking Tomatoes - 1½ kg
- Milk - 1 qt
- Butter - 3.5 oz
- Melted Cheese - 17.6 oz
- Wheat Flour - 2.8 oz
- Nutmeg - 0.1 oz
- Salt - to taste
- White Pepper (whole) - to taste
Step by Step guide
Step 1
Blanch the spinach in boiling water for twenty seconds, then drain it on ice for ten seconds. Squeeze out the moisture, blend until smooth, and strain. Pile the semolina and calibrata flour into a mound, creating a well in the center. Add the egg yolks, egg whites, a quarter tablespoon of olive oil, 1 gram of salt, and the spinach cream — mix to form a dough and refrigerate for an hour.
Step 2
Roll out the dough to a thickness of 1.5 mm, then cut it into four pieces. Blanch them in boiling salted water for forty-five seconds, then transfer to an ice bath and immediately place on waffle towels.
Step 3
For the béchamel sauce, melt the butter, add all-purpose flour, and sauté for two to three minutes. Gradually pour in the hot milk while stirring, bring to a boil, and season with nutmeg, salt, and pepper.
Step 4
Cut the fish into medium cubes. Cut the squid (without the beak and eyes) into medium pieces.
Step 5
In a skillet, heat the remaining olive oil and add the crushed garlic. Sauté the langoustines briefly, then place them in the oven for five minutes at 356°F.
Step 6
Place the fish and squid in the pan and lightly sauté them. Add the basil leaves (set some aside) and deglaze with wine. Once the wine has evaporated, add 1 kilogram of crushed peeled tomatoes and cook for another three minutes.
Step 7
Cover the bottom of the baking tray with béchamel sauce, then add a layer of seafood in sauce. Tear the tomatoes by hand and add diced mozzarella. Cover the filling with a sheet of dough.
Step 8
Repeat the process three times, making the top layer with sauces and mozzarella. Poke all the layers in several places with a fork and bake for eight minutes in the oven at 356°F. Slice the finished lasagna and garnish with langoustines and basil.
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