Seafood Lasagne Milanese Print Email

A delicately flavored and rich lasagne inspired by a meal at Peck in Milano. Italians do not use cheeses with seafood as it can overpower – I encourage you to resist the urge and savor the delicate flavor of the seafood.

Recipe links for pasta and bechamela below.

4-5 TBS butter
1-2 cloves garlic, finely minced
2-3 cups raw fresh seafood – scallops, shrimp, lobster, crab, or boneless whitefish
Bechamela (recipe link below)
Fresh Spinach Pasta sheets, cooked (recipe link below) or regular pasta prepared according to directions

Slice or chop seafood into bite-sized pieces, making sure there is no shell or bone. If using crabmeat, set-aside until step two. Melt half of the butter in a 12-inch stick free skillet over medium heat. Add garlic and seafood and saute for 1-2 minutes, only cooking seafood about half way – do not overcook!

Use remaining butter to grease a casserole pan, then drizzle pan with a thin layer of Bechamela. Position sheets of pasta in a single layer to cover bottom of pan. Sprinkle with 25% of the seafood then drizzle with a little Bechamela (reserve enough for four layers. Repeat forming four thin layers, finishing with seafood topped with Bechamela.

Immediately roast in a 350-degree oven until bubbling hot, about 15 minutes. Rest 10 minutes and serve.

Spinach Pasta recipe:

Bechamela recipe: