Seafood Lasagna

Cook Time 1 hour and 30 minutes

Servings 4


2 tbsp extra virgin olive oil

1 brown onion finely chopped

2 cloves garlic, minced

Pinch chilli flakes

2 anchovies, chopped

150ml white wine

400g squid with tentacles, cleaned and chopped

400g white fish fillets, skin removed and cut into 2.5cm chunks (flat head, blue eye, monkfish)

8 medium green prawns, peeled, deveined

1kg mussels, scrubbed clean

700ml of tomato puree (passata)

2 handfuls of baby spinach

10 lasagna sheets

½ bunch parsley

White sauce

40g butter

¼ cup plain flour

600ml hot milk

50g Gruyere cheese (or parmesan)


Preheat the oven to 180°C.

To make the white sauce, melt the butter in a saucepan over a medium heat. Once melted, add the flour and with a wooden spoon incorporate. Add the milk little by little, stirring constantly until there are no lumps. Bring to the boil and then remove from the heat once thick and add the cheese.

Heat one tablespoon of the oil in a sauté pan over a high heat and flash fry the squid for 30 seconds to 1 minute. Remove and put to one side.

Turn the heat down to medium and then add the remaining olive oil, followed by the onion, garlic, chilli and anchovies. Cook until the onions are soft and then deglaze with white wine before. Next, add the passata and return squid to the pan. Cook for 12-15 minutes covered or until calamari is soft. Add the mussels and place the lid on. Cook until they just open. Remove and take meat out of shells. Discard shells. Take the sauce off the heat and fold through spinach and parsley, then the raw prawns, fish and return the mussels. Fold through and check seasoning. The juices from the mussels may have been salty enough.

Add a thin layer of seafood marinara to a 1.5L-baking dish then cover with lasagna sheets. Add another thin layer of marinara ensuring the sheets are completely covered. Spread over some white sauce and then layer with more lasagna sheets. Repeat the process to fill the baking dish, finish with the white sauce. Bake in the oven for 30 minutes covered with foil. Remove foil and cook for a further 15-20 minutes. Rest for lasagna for 10-15 before serving.


Seafood Salad


Seafood Chowder in Sourdough Cob