the lasagna recipes

A Scampi Seafood Lasagna Recipe from Croatia

In Croatian language, lasagna is "Lazanje"; in the Croatian cuisine, from the coast of Istria all the way to Dalmatia, not forgetting Kvarner, the influence from the Italian cuisine is very perceptible, with their use of pasta and risotto. This lasagna recipe with scampi is a good and delicious sample of the cuisine found in the Istrian and Dalmatian cuisine.

Ingredients (for 6 people):

* 4 lb. raw Scampi or Lobster
* 1/2 cup extra-virgin olive oil
* 4 cloves garlic
* 1 lb. red tomatoes
* 1 cup white wine
* 1 tablespoon freshly chopped parsley
* 2 teaspoons salt
* Pepper
* 1/2 lb. green lasagna noodles
* 4 cups bechamel sauce (white sauce)


1) Fry the minced garlic in olive oil, pour the flesh of the tomatoes in, peeled and with their hearts removed. Add the white wine, parsley and one teaspoon salt and pepper. Put the scampi in cold water with salt; over high heat setting. When the water starts to boil, remove the scampi, drain and peel.

2) Add the scampi tails to the tomato preparation and pour in 1/4 cup of olive oil, and gently mix.

3) Putting this lasagna together, we alternate layers of lasagna noodles, layers of tomato and scampi sauce and finally layers of white sauce; keeping in mind the last layer on top should be béchamel, according to the original croatian lasagna recipe...

4) Bake your seafood lasagna in the oven, preheated to 250 °F for 45 minutes.

Once finished baking, pull out of the oven and allow to cool down for at least 20 minutes, before serving this croatian seafood lasagna...

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