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: