Seafood lasagna is a delicious twist on the classic lasagna, and this recipe is inspired by the late Anthony Bourdain. The combination of seafood and lasagna is unique and savory. It’s easy to make too!
Ingredients To Make Seafood Lasagna:
1.5 kg seafood mixture (chopped shrimp, squid and octopus) (Alternatively you can also add or use in place of- sole, crab, and / or salmon)
5-7 garlic cloves
3 tbsp olive oil
1800 gr chopped tomatoes
1 tsp red chili powder
1 tsp black pepper
2 tsp dried oregano
2 tsp dried basil
2-4 cups water or chicken broth
200 ml red wine
1 bay leaf
1 tsp sugar
Need Top-Notch Kitchen Essentials? Bechamel Sauce:
150 gr butter
150 gr all-purpose flour (6 spoons)
1200 ml milk
1 tsp salt
1/2 tsp nutmeg
50-100 gr Parmesan cheese
400 gr chopped tomatoes
3 tbsp olive oil
700 gr no-boil lasagna pasta
1 kg mozzarella
Fresh herbs basil and parsley
Instructions To Make Seafood Lasagna:
Seafood Sauce: In a pan, pour olive oil and add chopped onions and fine chopped garlic cloves. Cook for about ten minutes until caramelized. Then add carrots, celery, and seafood mixture for five minutes. Add wine and let it dry. Mix everything and add chopped tomatoes. Add salt, red chili powder, dried oregano, basil, black pepper, bay leaf, and sugar. Add water and bring to a boil (don’t add all water from the beginning, better to check while simmering). Let slowly simmer for 90-120 minutes. It has to be a thin watery sauce; add broth if it’s too thick.
Bechamel Sauce: Melt butter in a pan on low heat, then add flour and mix for two minutes to cook. Add warm milk and keep whisking until creamy (4-5 min). Add salt, nutmeg, and parmesan cheese. Assemble lasagna: Spread a thin layer of sauce in a large baking dish and top with a layer of overlapping noodles.
Prepare lasagna in a casserole dish. Pour chopped tomatoes and olive oil to avoid sticking. Then layer of pasta, seafood sauce, fresh herbs, parmesan, bechamel sauce, and mozzarella. Repeat three more layers (press a little with your hands when you add the pasta layer) add extra cheese on top. Cover with foil.
Cook in the oven at
350°F for 45 to 60 minutes. For the last 10 minutes or so remove the foil and broil. (If you don’t have a broil setting, raise the heat.) When it’s done, remove from the oven and let it cool for 10-15 minutes. Serve and enjoy!
The seafood sauce is the heart and soul of this dish. The Bechamel sauce is another essential component of this dish. Combined, these 2 sauces gives the seafood lasagna a unique, and savory flavor.
Anthony Bourdain Seafood Lasagna is an excellent recipe that combines the flavors of seafood and lasagna in a unique way. This recipe is perfect for seafood lovers who want to try something new. The combination of seafood and lasagna is unique and savory. The recipe is easy to follow and will leave you with a mouth-watering dish.
This Creamy Seafood Lasagna pairs a luscious white sauce with mild-flavored crabmeat and shrimp in a comforting lasagna that will transport you to the nearest bay. You can’t have Seafood Lasagna without seafood, of course. Shrimp, sole and salmon come together in a beautiful lasagna dish. Serve with an arugula salad and crusty whole-grain bread to complete the meal.
The creamy Parmesan sauce pairs perfectly with spinach, shrimp and crab for a new take on lasagna that’s an easy way to get your family eating seafood. This delicious seafood lasagna with the divine white cheese sauce is sure to impress all family and guests alike.
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