Recipe Overview
This lasagna brings together the richness of classical baked pasta and the freshness of the sea. Crab, shrimp, clams, mussels, monkfish, and sea bass are gently prepared, layered with fresh pasta sheets and velvety béchamel sauce, then finished with a fragrant pesto Carlofortino of basil, lemon zest, garlic, and extra-virgin olive oil. The result is a beautiful first course with refined texture, perfume, and Mediterranean character.
Ingredients
- 900 g fresh egg pasta dough for lasagna sheets
- 1900 ml béchamel sauce
- 450 g lump crab meat, picked over
- 450 g tiger shrimp, peeled and deveined
- 450 g clams, scrubbed
- 450 g mussels, scrubbed and debearded
- 450 g monkfish, cut into bite-sized pieces
- 450 g sea bass fillet, skin removed
- 5 g garlic
- 90 g fresh basil leaves
- 3 g lemon zest
- 950 ml tomato marinara sauce
- Extra-virgin olive oil, as needed
- 225 g unsalted butter
- Sea salt and freshly ground black pepper, to taste
Preparation
- In a large pan, heat a drizzle of extra-virgin olive oil and add the clams and mussels. Cover and steam over medium-high heat until the shells open. Remove the shellfish from the shells and strain the cooking juices through a fine sieve. Reserve both.
- In a separate pan, sauté the tiger shrimp in a little olive oil until just opaque, then set aside. Roast or pan-sear the sea bass with olive oil, salt, and pepper until just cooked through. Gently poach the monkfish in some tomato marinara until tender.
- Combine the cooked seafood with the crab meat, part of the béchamel, and a few spoonfuls of the reserved shellfish juices to create a delicate, creamy seafood filling.
- For the pesto Carlofortino, briefly boil the garlic with the lemon zest to mellow the flavor. Drain, then blend with basil leaves and enough extra-virgin olive oil to make a smooth, bright pesto. Season lightly with salt.
- Roll the fresh pasta dough into thin lasagna sheets. Cook briefly in salted boiling water, cool in ice water, then lay out on towels and brush lightly with olive oil.
- Butter a baking dish. Spread a thin layer of béchamel on the bottom, then cover with pasta sheets. Add a layer of seafood filling, drizzle with pesto Carlofortino, and spoon over a little marinara if desired.
- Repeat the layers of pasta, seafood filling, béchamel, and pesto until the dish is nearly full. Finish with a final layer of pasta and a generous coating of béchamel. Dot lightly with butter.
- Chill the lasagna briefly to set the layers. Bake in a preheated 450°F oven for about 10 minutes, or until heated through and lightly golden on top.
- Allow the lasagna to rest for a few minutes before slicing. Garnish each portion with a spoonful of pesto Carlofortino and a drizzle of extra-virgin olive oil before serving.
History & Inspiration
Lasagna is one of Italy’s great layered pasta traditions, usually associated with rich meat sauces, ragù, and baked family-style preparations. This version moves toward the coast, where shellfish, white fish, herbs, citrus, and olive oil create a lighter but still luxurious expression of baked pasta. The pesto Carlofortino brings a bright island-inspired touch, echoing Mediterranean flavors and giving the dish a vivid green freshness.
Explore more on the culture of handmade pasta in the Tuscany Cuisine journal: Flour & Water Pasta Journal .