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     Fish Lasagna Header

                                    Fish Lasagna
   Fish Lasagna Photo
Category: Lasagna, Pasta
Servings: 6 - 8
Total time: 2 hrs
Level: Intermediate
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 9 - 12 ounces fresh pasta for lasagna or 1 box lasagna

- 2 large whiting, gutted with heads and tails removed

- 1/2 cup cubed salmon fillet

- 2/3 cup shrimp, shelled, cleaned and deveined

- 1/2 cup calamari tentacles

- 4 medium zucchini

- 1 small shallot

- 3 cloves fresh garlic

- 1 small bay leaf

- 1/4 cup parsley

- 1/2 cup tomato puree

- 1/3 cup extra virgin olive oil

- 1/2 cup white wine

- 1/2 cup grated Grana Padano cheese + more for sprinkling over the lasagna

- Salt


1.  Mince the garlic and the shallot. Add it to a large skillet with the olive oil and sauté over medium heat until the shallot begins to turn translucent. Then add the white wine and simmer for 2 - 3 minutes.

2.  Dice the zucchini and add them to the pan with 1/4 cup water and a generous pinch of salt. Cover the pan and cook for 8 - 10 minutes or until the zucchini begins cooking down.

3.  Add the tomato puree and 1/2 cup water to the pan. Stir well to combine all ingredients, cover the pan and simmer for 10 - 12 minutes.




4.  Mince the calamari tentacles and set aside; then mince the shrimp and set aside.

5.  Place the cleaned whiting into the pan and simmer for 12 - 15 minutes, turning the fish once so that it cooks evenly on both sides.

6.  Mince the parsley and set aside.

7.  Once the whiting is thoroughly cooked, remove the fish from the pan onto a plate and let it cool.

8.  Remove the bay leaf from the pan and discard.

9.  Add the salmon cubes and the minced calamari to the pan, stir well to combine, cover the pan and cook for 5 - 7 minutes. If the liquid in the pan begins to evaporate too quickly, add 1/2 cup of water to the pan as needed throughout the cooking process.

10.  When the whiting is cool enough to be handled, break up the fish into flakes; remove and discard the skin and all bones. Set the fish aside.

11.  Stir the sauce in the pan. Using a fork, break up the cubes of cooked salmon into fine pieces.

12.  Add the shrimp, parsley and the whiting to the pan. Stir well to combine, add water if necessary, cover the pan and simmer 10 - 12 minutes.

13.  Once the shrimp is cooked well, add the grana and stir the sauce to combine. Taste the sauce and add salt if necessary.

14.  Remove the pan from the heat. Set aside to cool, approximately 20 minutes.

15.  Preheat the oven to 400 degrees.

16.  Prepare the pasta for the lasagna according to the manufacturer's instructions.

17.  Line an oven safe baking dish with parchment paper.

18.  Spoon a generous amount of the cooking liquid from the fish mixture to lightly cover the parchment paper on the bottom of the baking dish.

19.  Add the first layer of lasagna over the liquid.

20.  Spoon a thin layer of the fish mixture over the lasagna, making sure to cover all edges of the pasta so that it does not dry out while baking.

21.  Sprinkle a very small amount of grana over the fish.

22.  Repeat steps 18 - 20 until you have created at least 4 layers of pasta.

23.  On top of the last layer of pasta, spoon and spread the remaining fish mixture over top of the lasagna; then spoon a generous amount of the cooking liquid remaining from the pan over the lasagna. Top the lasagna with a generous sprinkling of grana.

24.  Cover the baking dish with aluminum foil and place the dish on the bottom rack of the oven. Bake for 30 minutes.

25.  After 30 minutes, uncover the lasagna and bake for another 10 minutes to brown the cheese.

26.  Remove the lasagna from the oven once the cheese has browned to your liking. Allow the lasagna to cool for 10 minutes before serving. 


- If you do not wish to use salmon in this recipe, add another whiting instead.

- Parmigiano Reggiano cheese can be substituted for the Grana Padano in this recipe.