An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 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
Directions
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.
Notes
- 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.
