Seafood Lasagna

When you like to set foot and see food; you will like this seafood lasagna. However not really a funny pun, this seafood lasagna will blow your mind anyway! No pun intended!

The best thing about seafood is that it doesn’t really say what it is. Okay, it should come out of the sea, but that is about it. And we at my-pasta-recipes.com really like this! You can do whatever you like; you can create your own seafood lasagna recipe!

However to guide you through some basic steps for a great seafood lasagna we have made a really nice seafood lasagna recipe for you to try and learn to cook!

We recommend trying some other lasagna first if this is your first lasagna ever. This lasagna is relatively expensive and it would be a waste for these beautiful sea creatures to fail this dish.

Seafood Lasagna

Feel free to pick your own seafood or to choose a “frozen-bag-of-whatever-fish-is-in-there-seafood” for your seafood lasagna. We will pick our own seafood, but only because we can get a hold on some affordable fresh fish. Our seafood lasagna has: Prawns (peeled); Calamari (sliced in rings); Whitefish (cut in cubes); and Mussels (peeled)

Techniques you’ll learn with this recipe

  • How to use fish in a lasagna
  • How to use white wine in a lasagna sauce
  • How important it is to carefully drain spinach for a perfect lasagna
  • How to make a flour paste to thicken a lasagna sauce

With the recipe you want to invest

  • About 25 minutes of kitchen time
  • About 40 minutes cooking
  • About $30 for a 4+ person meal

Easy Lasagna step-by-step

Ingredients for Seafood Lasagna

Ingredient How much Imperial How much Metric
Olive oil 2 tablespoons 2 tablespoons
(Green) Lasagna Sheets 12 ounces 400 grams
Seafood 16 ounces 500 grams
Frozen Spinach 16 ounces 500 grams
Goat cheese 16 ounces 500  grams
Onion 2 onions 2 onions
Rocket 4 ounces 100 grams
Dry white wine 6 ounces 200 ml
Dried dill 1 tablespoon 1 tablespoon
Garlic 6 cloves 6 cloves
Flour 1 tablespoon 1 tablespoon
Butter 2 ounces 50 grams
Salt & Pepper A few pinches A few pinches

Seafood Lasagna Preparation

  • Chop the garlic as small as possible
  • Chop the onion as small as possible
  • Take the butter out of the fridge and let it set
  • Take 100 grams of goat cheese and slice as thin as possible
  • Chop the other 400 grams of goat cheese so it melts easier
  • Preheat the oven at 360 fahrenheit / 180 celcius
  • Mix the tablespoon of flour with a little bit of water to make a paste.

Seafood Lasagna Cooking Instructions

  1. Bake, or sauté, the onion in a pan until almost brownish on medium heat; Add the garlic half way so it doesn’t burn
  2. Add all of the spinach and stir, fry, unfreeze the spinach!
  3. When the spinach is unfrozen you will have lots of water in the pan.
  4. THIS IS VERY IMPORTANT: We need to drain all of this water. Also the water that is still in the spinach. You really need to make an effort here. The less moist is in there, the better the lasagna will be.
  5. All water drained and the spinach is nice and dry now?
  6. Put the spinach back on medium heat with: butter; dill; and white wine. Boil for 5min, or longer. We need to evaporate the alcohol.
  7. When boiling add the flour paste that you’ve prepared. Stir!! This will make the sauce a bit thicker!
  8. Now you may also add the 2/3 of goat cheese. Stir until the goat cheese is fully melted!
  9. Add salt & pepper. You might want to use more than a pinch!
  10. Now turn off the heat and add the seafood!
  11. Now we start making layers. Put a little sauce (without seafood!) in the casserole so there is a thin layer that covers the whole bottom.
  12. Put a layer of lasagna sheets.
  13. Add a layer of the sauce. Just enough so it covers all sheets.
  14. Continue till last sheet and end with a thin layer of sauce.
  15. Top it off with the remaining goat cheese!
  16. Bake in the over at 40min at 356°F or 180°C – or when the cheese on top is crunchy
  17. Let the lasagna sit outside of the oven for 15min before serving.
  18. Serve with rocket on a plate!