Lasagna di Pesce (Seafood Lasagna)


Shrimp, sole and salmon come together in a beautiful lasagna dish. Serve with an arugula salad and crusty whole-grain baguette.

Active Time:
45 mins
Additional Time:
45 mins
Total Time:
1 hrs 30 mins
8 servings


  • 8 ounces no-boil lasagna noodles

  • 2 cups bottled clam juice

  • 1 cup white wine

  • 1 cup water

  • 1 pound fresh medium shrimp, peeled, deveined and chopped

  • 1 pound fresh Pacific sole fillet, cut into 1/2-inch pieces

  • 8 ounces fresh salmon fillet, skinned and cut into 1/2-inch pieces

  • 2 ½ tablespoons extra-virgin olive oil, divided

  • 2 tablespoons finely chopped shallot

  • 3 anchovy fillets, rinsed and chopped

  • 2 cloves garlic, minced

  • 12 ounces fresh mushrooms, sliced (4 cups)

  • cup chopped fresh basil

  • Salt & freshly ground pepper, to taste

  • cup all-purpose flour

  • 2 tablespoons lemon juice

  • Pinch of cayenne

  • cup fine dry breadcrumbs

  • 2 tablespoons freshly grated Parmesan cheese

  • 2 tablespoons chopped fresh parsley


  1. Place lasagna noodles in a large bowl of warm water and let soak, stirring occasionally, until pliable, at least 10 minutes.

  2. Meanwhile, combine clam juice, wine and water in a large deep skillet. Bring to a simmer. Reduce heat to medium-low and add shrimp. Poach until pink, about 40 seconds. Remove with a slotted spoon and transfer to a colander over a bowl.

  3. Add sole and salmon to poaching liquid. Poach until just opaque, about 1 minute. Remove with a slotted spoon and place in colander with shrimp. Let drain. Strain poaching liquid through a fine sieve and set aside. Wipe pan dry.

  4. Heat 1 1/2 teaspoons oil in the pan over medium-high heat. Add shallots, anchovies and garlic and cook, mashing anchovies into a paste, for about 1 minute. Add mushrooms and saute until browned, about 2 minutes. Add basil and season with salt and pepper. Transfer to colander with the seafood. Add any accumulated juices to the reserved poaching liquid. Measure out 3 1/2 cups hot liquid, adding water if necessary.

  5. Heat the remaining 2 tablespoons oil in a large heavy saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Add the reserved poaching liquid and bring to a simmer, whisking, until smooth and thickened to the consistency of heavy cream, 5 to 6 minutes. Add lemon juice and season with salt, pepper and cayenne. Reserve 1 1/2 cups sauce; gently mix seafood mixture into remaining sauce.

  6. Preheat oven to 350 degrees F. Coat a 9-by-13-1/2-inch baking dish with cooking spray.

  7. Spoon 1/2 cup reserved sauce into the prepared dish. Drain the noodles and blot dry. Alternate 4 layers of noodles and 3 layers of the seafood mixture in dish, starting and ending with noodles. Spread remaining 1 cup sauce over the top, coating the noodles completely.

  8. Cover the lasagna with foil and bake for 25 minutes. Uncover, sprinkle with breadcrumbs and Parmesan and bake until golden and bubbly, 15 to 20 minutes more. Let stand for 10 minutes. Garnish with parsley and serve.

To make ahead

Prepare through Step 7. The lasagna will keep, covered, in the refrigerator for up to 1 day or in the freezer for up to 1 month. Thaw in the refrigerator before baking.

Nutrition Facts (per serving)

355 Calories
11g Fat
32g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 355
% Daily Value *
Total Carbohydrate 32g 11%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 27g 54%
Total Fat 11g 14%
Saturated Fat 2g 12%
Cholesterol 113mg 38%
Vitamin A 347IU 7%
Vitamin C 6mg 7%
Folate 40mcg 10%
Sodium 705mg 31%
Calcium 87mg 7%
Iron 2mg 13%
Magnesium 63mg 15%
Potassium 565mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles