the lasagna recipes

Mussels and Scampi in Tomato Sauce Lasagna Stacks

Difficulty: Easy
Portions: 6
Preparation: 45 min
Cooking time: no baking

Seafood lasagna stacks are a nice, innovative and original way to present your seafood lasagnas; each one gets created in each individual plate. You do need some practice putting these together however, to become a master with their presentation.


* 1 1 lb. pack dry lasagna noodles
* 2 lb. mussels
* 1 cup dry white wine
* 3 shallots
* 1 tablespoon chopped parsley
* 1 lb. clams
* 1 lb. frozen scampi tails
* 2 stalks celery
* 2 onions
* 3 c. tablespoons olive oil
* 1 lb. tomatoes
* 2 cloves garlic
* 1 bouquet garni or equivalent spices
* 1 teaspoon paprika
* 1 cup half-half cream
* 1 cup grated Parmesan cheese
* Fresh basil leaves, chopped
* Cayenne pepper
* Salt and pepper

Recipe for 4 portions


1) Sort, clean and wash the mussels, cook them in the white wine with shallots and chopped parsley and pepper. When they open, drain, pass their juice through a sieve through a fine cloth and set aside separately both the juice and the mussels.

2) Remove the mussels from their shells. Repeat the same operation with the clams, but without adding liquid. Deshell the raw langoustine tails; season them to your taste.

3) Start cooking the celery amd the chopped onions in hot oil, and add the langoustine tails, make them stiff over high heat. Moisten with the juice from the mussels and cockles, give broth and remove them with the skimmer.

4) Add the cooking juices in the tomatoes (peeled, seeded and chopped), crushed garlic, bouquet garni, paprika. Simmer over low heat until the sauce is smooth.

5) Then add the cream, half the parmesan, boil 3 to 4 minutes, mixing constantly with a whisk, season and spice up the seasoning with a pinch of cayenne pepper. Put mussels, clams and scampi in the sauce and keep warm.

6) Arrange the individual lasagna stack portions on each guest's plate, by first pouring a layer of sauce, then some noodles, then more sauce, etc... when you reach the top layer, pour more seafood tomato sauce over, sprinkle with parmesan cheese and fresh basil. Serve very hot...

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