Seafood Lasagna

To prepare your seafood lasagna, start with the spinach: plunge them into boiling salted water and let them soften 1. Once ready, drain them with a slotted spoon 2 and immediately transfer them to cold water to stop the cooking and keep the color vivid 3.

Squeeze them well and blend together with the eggs until you get a smooth cream 4. Place the flour in a mound on the work surface and pour the green mixture of eggs and blended spinach into the center 5. Begin incorporating the flour with a fork 6.

Knead with your hands until you form a smooth and elastic dough ball 7. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes. Meanwhile, prepare the béchamel: melt the butter in a saucepan 8, add the flour 9, and stir until you form the roux.

Gradually add the hot milk 10 and continue to stir over the heat until you obtain a creamy sauce 11, then season with salt, pepper, and nutmeg. Now move on to the seafood filling: place the How to Clean and Open Mussels in a large pot 12.

Cover with the lid 13 and let them open over high heat, it will take 5-8 minutes. Drain them as they open 14 and carefully filter their liquid 15.

Finally, separate the shells from the mollusks 16; you will obtain about 250 grams (8.8 oz). Cleaning Squid by gently removing the head and discarding the internal bone 17, then cut them into regular rings 18; you will obtain about 300 grams (10.6 oz).

In a pan, heat a drizzle of oil with parsley stems and 2 whole garlic cloves 19, then add the squid and let them season. Deglaze with white wine 20. Once evaporated, add the tomato passata 21.

Pour a ladle of the filtered mussel liquid 22 and scent with some basil leaves. Cook gently for 20 minutes, until the sauce reduces and becomes thick 23. Meanwhile, How to clean shrimp: remove the head 34.

Remove the shell 25 and discard the intestine 26; you will get about 300 grams (10.6 oz) of cleaned shrimp, set them aside and continue with the preparation. Take the fresh green pasta and first roll it out with the rolling pin 27.

Then pass it through the machine starting from the widest thickness until you obtain a thin sheet 28. Cut into regular rectangles 29 and blanch them in salted water for a few seconds 30.

Drain the sheets and transfer them to a cloth to dry 31. When the squid sauce is ready, remove the garlic and parsley stems 32, then add the shrimp 33.

As soon as they change color, also add the shelled mussels 34 and mix well to combine everything 35. Finally, adjust the salt and pepper. At this point, you can assemble your lasagna: spread a thin layer of béchamel on the bottom of the baking dish 36.

Lay down the first layer of green pasta and cover with more béchamel 37. Add a ladle of seafood filling 38 and a sprinkle of chopped parsley 39.

Continue alternating pasta, béchamel, and sauce 40. Finish with a generous layer of filling 41, then bake in a preheated static oven at 356°F for about 30 minutes, until the surface is golden and slightly gratinated 42. Let rest for a few minutes before serving: your seafood lasagna is ready to be enjoyed!