Sea and Mountain Lasagna
- Difficulty: Average
- Prep time: 30 min
- Cook time: 45 min
- Serving: 4
PRESENTATION
Sea and Mountain (Mare e monti) lasagna is like the best of both worlds, you know? It brings together stuff from the sea with goodies from the land. In Emilia-Romagna—where this whole thing got started—people use tender egg pasta sheets and layer them with a creamy béchamel sauce that just soaks right in. And the sauce? Really rich and satisfying. What makes seafood lasagna so interesting is that juicy shrimp or fish mix with earthy mushrooms, making each bite a real treat. Some places switch it up, adding different seafood or wild mushrooms for more depth. Honestly, mushroom lasagna is good on its own, but when paired with seafood, it’s something special—kind of like a surf and turf meal but in this classic Italian way.
For special family get-togethers or weekend dinners, having a surf and turf lasagna like this makes everything feel extra nice. In Northern Italy, they love how moist and golden the top gets when it bakes—especially with cheesy béchamel bubbling up. The real charm? It’s in the contrast. The tangy seafood brings a fresh kick, while mushrooms and sauce keep things grounded and super comforting. This mare e monti lasagna is super forgiving if you want to swap shrimp for scallops or try a different mushroom ragù. Really, Italian lasagna recipes are all about using what you’ve got. And friends and family? They usually go for seconds since it’s hard to stop at one serving of seafood and mushroom lasagna that's so so flavorful. Honestly, it’s filling and fun.
There’s just something about how lasagna with seafood and mushrooms brings everything together—it’s kind of a celebration every time. People who like crispy edges and creamy centers will find a lot to love. Whether you’re by the coast or in the mountains, this dish captures the heart of Italian cooking—bringing a little bit of everything to the table. For sure. Can't go wrong.
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INGREDIENTS
- Lasagne egg pasta 8.75 oz (250 g)
- Shrimp paste 1.75 lbs (800 g) - (already cleaned)
- Shiitake mushrooms 1.5 lbs (700 g) - (to be cleaned)
- Grana Padano PDO cheese 3.5 oz (100 g)
- Garlic 2 cloves
- White wine 2.1 oz (60 g)
- Parsley to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the bechamel
- Whole milk 4 ¼ cups (1 l)
- Type 00 flour 2 cups (80 g)
- Butter 3.5 oz (100 g)
- Nutmeg to taste
- Fine salt to taste
How to prepare Sea and Mountain Lasagna
To prepare the sea and mountain lasagna, start by making the bechamel: place the butter in a saucepan 1 and melt it gently. Meanwhile, heat the milk in a separate pot. Once the butter is fully melted, add the flour all at once 2 and stir with a whisk until you get a smooth, lump-free mixture 3.
Slowly pour in the hot milk 4, continuing to whisk until the sauce begins to thicken; at this point, season with salt 5 and a pinch of nutmeg for fragrance 6.
Cook for a few more moments until the bechamel is smooth and velvety 7, then turn off the heat and set aside. How to Clean Porcini Mushrooms and slice them evenly 8. In a large pan, heat half of the oil with a clove of garlic 9.
Add the shrimp 10 and sauté over high heat for 3-4 minutes. Deglaze with white wine 11, let it evaporate, then season with salt 12 and pepper.
Remove the garlic 13 and add a handful of chopped parsley 14, then transfer the shrimp and cooking juices to a bowl and set aside 15.
In the same pan, add the remaining half of the oil with a new clove of garlic 16, then add the mushrooms 17. Sauté over high heat for 5-6 minutes and season with salt 18.
Deglaze with white wine 19. Once the liquid has evaporated, finish with the chopped parsley 20 and remove the garlic 21.
Transfer the mushrooms to a bowl and let them cool slightly 22. Now you can assemble the lasagna: spread some bechamel on the bottom of a baking dish 23, then place the first layer of pasta sheets 34.
Cover with a thin layer of bechamel and some of the mushrooms 25. Add a portion of shrimp on top 26, and a few tablespoons of their juices for flavor 27.
Sprinkle with grated cheese 28. Cover with another layer of pasta 29, spread more bechamel 30. Continue in this manner, alternating mushrooms, shrimp, and cheese until all ingredients are used up.
For the last layer, finish with pasta covered in bechamel and top the surface with the shrimp and their cooking juices 31, the mushrooms 32, and then a final generous sprinkle of cheese 33.
Bake 34 in a preheated static oven at 392°F for about 20 minutes, then switch to grill mode at 464°F for another 5 minutes, until the surface is golden brown and gratinated 35. Let rest a few minutes and serve your sea and mountain lasagna hot, cut into portions 36!