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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 60 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: HIGH
8 OZ. (100 GR.) PRAWNS, CLEANED
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8 OZ. (100 GR.) SEA BASS OR SEA BREAM FILLETS, CUT IN CUBES
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8 OZ. (100 GR.) CUTTLEFISH, SQUID, WASHED AND CUT IN CUBES
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EXTRA VIRGIN OLIVE OIL
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3 GARLIC CLOVES, CHOPPED
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SALT TO TASTE
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RED PEPPER (OPTIONAL)
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1+1/2 LB. TOMATO PUREE
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1/2 LB. FRESH PASTA LASAGNA (USED AS IS, NOT BOILED) OR REGULAR LASAGNA BOILED AND DRAINED (AS DIRECTED ON THE BOX) OR OVEN READY LASAGNA (PREPARE AS DIRECTED ON THE BOX)
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FOR THE BESCIAMELLA DI MARE:
2 LB. (1 KG.) MUSSELS, WASHED AND CLEANED
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3 GARLIC CLOVES CUT IN HALF
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1/2 CUP WHITE WINE
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EXTRA VIRGIN OLIVE OIL
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RED PEPPER (OPTIONAL)
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SALT TO TASTE
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2+2/3 (700 ML) WHOLE OR 2% MILK
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1/2 CUP MINUS 1 TBSPOON UNSALTED BUTTER
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3/4 CUP (100 GR.) ALL PURPOSE FLOUR
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RECIPE
HEAT OVEN AT 350°F
START THE BESCIAMELLA DI MARE:
PLACE A LARGE SAUCE PAN OVER MEDIUM HEAT AND ADD OLIVE OIL, RED PEPPER AND GARLIC |
BEFORE THE GARLIC BROWNS, ADD THE MUSSELS AND THE WHITE WINE. COOK, COVERED, UNTIL THE MUSSELS ARE ALL OPEN SHAKING THE POT ONCE IN A WHILE
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TAKE THE MUSSELS OUT OF THE SHELLS AND SET A SIDE
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FILTER THE LIQUID THE MUSSELS FORMED THROUGH A FINE COLANDER. (YOU WILL NEED 1+1/3 CUPS OF THIS LIQUID), IF YOU HAVE EXTRA LIQUID, SET IT A SIDE, YOU WILL USE IT LATER
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PREPARE THE BESCIAMELLA SAUCE AS DIRECTED IN THE RECIPE OF THE BESCIAMELLA DI MARE, SET A SIDE
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START THE SAUCE FOR THE LASAGNA:
IN A LARGE SAUCE PAN PLACE THE OLIVE OIL TO COAT THE PAN, GARLIC AND RED PEPPER OVER MEDIUM HEAT |
BEFORE THE GARLIC BROWNS, ADD THE FISH AND COOK, STIRRING OCCASIONALLY. ADD SALT
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WHEN THE FISH IS COOKED, ADD THE TOMATO PUREE AND STIR
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ADD THE MUSSELS AND THE REMAINING LIQUID FROM THE MUSSELS IF YOU HAD SOME LEFT OVER FROM THE BESCIAMELLA. COOK A LITTLE LONGER
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STAR TO ASSEMBLE THE LASAGNA. COAT THE BOTTOM OF AN OVEN DISH WITH THE SAUCE
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PLACE THE PASTA OVER THE SAUCE WITHOUT OVERLAPPING
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SPREAD MORE SAUCE
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ADD THE BESCIAMELLA SAUCE, AND KEEP ON REPEATING THE LAYERS UNTIL YOU FINISH THE INGREDIENTS, FINISHING WITH THE BESCIAMELLA SAUCE, PLACE IN THE PREHEATED OVEN FOR ABOUT 30 MINUTES OR UNTIL READY
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WHEN COOKED, TAKE OUT OF THE OVEN AND COOL A LITTLE BEFORE SERVING
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SERVE YOUR FISH LASAGNA AND ENJOY!! BUON APPETITO!!