Delicious Seafood Lasagna with Squid, Monkfish, Octopus, and Shrimp

Fish Lasagna: A Delightful Seafood Medley Layered in Pasta

Fish lasagna is a decadent dish that combines the delicate flavors of fresh seafood, savory cheese, and rich white wine, all enveloped in soft, perfectly cooked pasta sheets. This recipe brings together squid, scorpion fish, octopus, and shrimp, layered with a flavorful roux-based sauce, resulting in a delicious seafood lasagna that will impress even the most discerning of palates. Whether served as a main course for a special occasion or simply to enjoy a hearty meal, this fish lasagna is sure to become a new family favorite.

Ingredients for Fish Lasagna (Serves 6)

Instructions for Preparing Fish Lasagna

1. Prepare the Seafood:

   To start, focus on cleaning and prepping all the seafood for the lasagna. Begin with the octopus. Rinse it thoroughly under cold running water. Using your hands, gently rub the head and tentacles, inside and out. Pat it dry with paper towels and place it on a cutting board. Carefully cut around the eyes to remove them, and with a small knife, remove the beak from the mouth area. Once cleaned, tenderize the flesh by gently pounding it with a meat mallet or a kitchen tool for about 10 minutes if using fresh octopus. If frozen, skip this step. Rinse it again under cold water and remove any remaining insides from the sac. Set it aside to cool.

   Next, clean the squid. Separate the head from the mantle, keeping the head aside. Extract the cartilage pen from the mantle and clean it thoroughly, removing any ink sac and outer skin by peeling it off gently with your hands or a knife. Also, remove the fins and the tentacles. Wash them well under cold water and set them aside.

   Now, proceed with the shrimp. Wash them under running water, and gently peel off the shells, including the tail. Remove the black vein by slicing along the back and pulling it out. Discard the shells but keep the shrimp heads for making a stock later.

2. Make the Shrimp Stock:

   In a small saucepan, heat 30g of extra virgin olive oil over medium heat. Add one clove of garlic, lightly crushed. Toss in the shrimp heads and shells, and sauté them briefly until they release their aroma. Deglaze the pan with 35g of white wine, allowing the alcohol to evaporate. Add 600g of water, stir well, and bring to a boil. Reduce the heat and let it simmer for about 15-20 minutes. Strain the stock through a fine mesh sieve or cheesecloth into a bowl, pressing the shells to extract all the flavor. Set aside for later use.

3. Prepare the Roux for the Sauce:

   In a separate pan, heat 30g of olive oil and sauté one clove of garlic, finely minced, until fragrant. Add 65g of all-purpose flour to the pan, stirring continuously to form a roux. Cook for about 2-3 minutes, ensuring the mixture doesn’t brown. Gradually add the shrimp stock you prepared earlier, stirring constantly to avoid lumps. Let the sauce cook until it thickens into a creamy consistency. Season with salt to taste and set it aside, covering it with plastic wrap to avoid a skin forming.

4. Cook the Seafood:

   Now, take a large pan and heat 70g of olive oil over high heat. Add one clove of garlic and allow it to infuse the oil for a few moments. Add the calamari to the pan first, stirring for a couple of minutes until they begin to soften. Then add the shrimp, followed by the scorpion fish (tail), and cook them briefly, stirring frequently. Finally, add the octopus, reserving a few tentacles for decoration at the end. Once the seafood is mostly cooked through, deglaze the pan with a splash of white wine, allowing it to cook off. Set the seafood mixture aside.

5. Assemble the Lasagna:

   Preheat your oven to 170°C (340°F), and lightly grease a large baking dish.

   Start layering the lasagna by placing 3 sheets of egg lasagna at the bottom of the dish, slightly overlapping. Spread a layer of the seafood mixture evenly over the pasta, followed by a generous sprinkle of Grana Padano cheese. Then, spoon some of the roux-based sauce on top, spreading it evenly. Repeat this layering process, ensuring you end with a final layer of seafood, topped with the reserved octopus tentacles for garnish.

6. Bake the Lasagna:

   Cover the lasagna with aluminum foil and bake in the preheated oven for about 20 minutes. Afterward, remove the foil and switch the oven to broil. Let the lasagna cook under the broiler for an additional 5-6 minutes, or until the top is golden brown and slightly crispy.

7. Serve:

   Once the lasagna is done baking, remove it from the oven and let it rest for a few minutes before serving. This allows the flavors to settle and makes it easier to slice. Serve hot, garnished with extra grated Grana Padano cheese and a drizzle of extra virgin olive oil if desired.

Tips for a Perfect Fish Lasagna:

• Freshness of Seafood: For the best taste, always use the freshest seafood available. If you can’t find fresh fish or shellfish, frozen seafood works well too, just make sure it’s properly thawed.

• Layering: Be sure to layer the seafood and the pasta sheets evenly to ensure that each bite contains a balance of flavors and textures.

• Broiling: The broiler step at the end gives the lasagna a crispy, golden finish, but be careful not to burn the top. Keep an eye on it during the last few minutes of baking.

• Vino bianco: The white wine in this recipe is essential for adding depth and brightness to the seafood. Choose a dry, crisp white wine like Pinot Grigio or Sauvignon Blanc.

• Storage: Fish lasagna can be stored in the refrigerator for up to 3 days. Reheat it gently in the oven to maintain its texture.

Nutritional Information (per serving, approx.)

Fish lasagna is an impressive dish that’s packed with fresh, flavorful seafood and comforting layers of pasta. It’s perfect for a family gathering, a special dinner, or even a holiday meal. Its creamy texture, combined with the tender seafood, makes for a truly exceptional and unforgettable dish. Enjoy the layers of flavors and the beautiful presentation that this dish provides!