Seafood Lasagne with Tomato and Feta (4)

Another lasagne from Yotam Ottolenghi- use fresh seafood if preferred but frozen is almost as good and much less expensive.

Seafood Lasagne with Tomato and Feta (4)
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Seafood Lasagne with Tomato and Feta (4)
Print Recipe
  1. Heat the oven to its highest setting. Heat three tablespoons of oil in a large, non-stick frying pan on a medium-high flame, then fry the garlic, onion, lemon skin and half a teaspoon of salt for two to three minutes, until soft and golden.
  2. Turn down the heat to medium, add the tomatoes and cook for three minutes, stirring, until they start to soften. Add the tomato paste, anchovies, stock and 100ml water, then simmer for 10 minutes, stirring occasionally, until the tomatoes break apart and the sauce thickens.
  3. Turn off the heat and leave to cool down a little. Meanwhile, in a bowl, mix the breadcrumbs lemon zest, coriander, parsley, a quarter-teaspoon of salt and plenty of pepper.
  4. Bring a large saucepan of water to a simmer, then cook the lasagne sheets for three to four minutes, until soft but still with a slight bite. Separate the sheets with tongs, then transfer to a board until you’re ready to assemble the lasagne. Stir the seafood into the tomato sauce.
  5. To assemble the lasagne, drizzle a teaspoon or so of oil over the base of a 24cm x 24cm baking dish, then line with two of the pasta sheets.
  6. Top with a generous spoonful of the tomato and seafood mix, and follow that first with a sprinkling of the herby breadcrumbs and then with a third of the feta.
  7. Repeat in the same order, to make two more layers, then drizzle over the remaining oil and bake for 15 minutes, until crisp around the edges. Leave to rest for five minutes before serving.
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