Seafood Barilla Lasagne
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Recipe Name: Lasagne Barilla alla Marinara – Seafood Barilla Lasagne

 

SERVES 8-10

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INGREDIENTS

Seafood Barilla Lasagne

500g Barilla Lasagna all’Uovo Bolognesi

600g Barilla Basilico Sauce

500g clean Prawns

200g Crabmeat

500g boned Cod Fillet

4-5 Whole Scampi

200g mixed Mussels

100ml Extra Virgin Olive Oil

4 Crushed Garlic Cloves

1 Chopped Sprig of Parsley

250ml Dry White Wine

300ml Liquid Cream

500ml Full Cream Milk

120g Unsalted Butter

120g White Flour

Salt & Black Ground Pepper

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METHOD

Seafood Barilla Lasagne

  1. Clean the Mussels and let them open on the fire, then strain the cooking water and shell them, leaving some in the shells for the decoration
  2. Heat the Extra Virgin Olive Oil in a large pan, add 2 Garlic Cloves and ¾ of the Chopped Parsley. Fry, then add the Prawns and sauté partially cook them, add the White Wine and let it evaporate. Season with Salt & Black Pepper and put them aside
  1. In a saucepan pour some Extra Virgin Olive Oil, add the remaining 2 Garlic Cloves, the remaining Chopped Parsley, fry them a bit and then add the Basilico Sauce. Season with Salt & Pepper and add the sliced Cod Fillets. Partially cook over a medium heat for about 2 min. add the Crabmeat, add the Liquid Cream. Stir until the sauce becomes a pinkish Salsa Rosa
  2. Make the Béchamel Sauce in another saucepan with the Butter, the Flour and the Full Cream Milk. Season with Salt & Pepper
  3. Blench the Lasagna all’uovo Bolognesi Sheets very al dente in salted water and put them to dry on tea towels
  4. Butter a baking dish and place a layer of Lasagna, a little Béchamel sauce and some fish Salsa Rosa sauce. Continue for 3-4 layers but end with the Salsa Rosa sauce
  5. Cook in hot oven at 180C for about 15 min.
  6. Let rest for few min. before serving
  7. Meanwhile, cut the Scampi in halves, sprinkle them with Extra Virgin Olive Oil, grated Garlic, Parsley, Salt & Pepper and cook them on the hot grill
  8. Portion the Lasagna and serve it hot
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Tips

  • Garnish the Seafood Barilla Lasagna with some salsa Rosa sauce, the Scampi, the Mussels and sprinkle with Chopped Parsley.
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