Quality, authenticity, excellence
Seafood lasagne

First courses

Seafood lasagne

Author: Guido Boschetti



Total time:

65 min


1 Serving


250 g of Tipico IT’s puff pastry for lasagne
400 g of Mussels
400 g of Clams
200 g of Cuttlefish
200 g of White fish
200 g of Prawns
100 g of Shrimps
5 Tipico IT’s cherry tomatoes
2 Garlic cloves
White wine
Tipico IT’s Extra virgin olive oil
For the bechamel
500 ml of Milk
60 g of Tipico IT’s 00 Flour
60 g of Tipico IT’s Butter



First of all, start with the bechamel preparation, putting some butter in a pan and melting it. Then add the flour and mix with a spoon. Let it cook for a couple of minutes and then add some milk by mixing everything. Let the bechamel cook so as it gets thickened.


Subsequently prepare the seasoning with fresh fish, soaking the clams in salted water, so as they can release all the sand.


Then put a pot on the gas and cook the clams and mussels for about 10 minutes, until they are all opened. Once they are all opened, start shelling them.


Subsequently put some oil in a pan with some garlic. Then add the fish cut into cubes, the clams and the shelled mussels, the prawns, the shrimps, the finely cut cuttlefish and the cherry tomatoes. Let it cook well adding some white wine. Add some salt, the parsley and once the mixture is ready, put it aside so as it can cool down.


Now start with your lasagne settlement: on the base of an oven tray, put a layer of bechamel, then a layer of puff pastry for lasagne, then a layer of fish and again a layer of bechamel. Continue until all the ingredients finish. End with a layer of puff pastry and some bechamel above.


Let your lasagne cook in a preheated oven at 180°C for 35 minutes, until their surface becomes golden. Take your seafood lasagne out of the oven and wait for some minutes before serving them.


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