Lasagne With Seafood And Saffron

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This unusual seafood lasagne is chock full of fish, shrimp, scallops, and clams in a creamy bechamel. Saffron gives it distinction.


  • 3 lbs. Barilla® Wavy Lasagne
  • 9 oz. butter
  • 18 Tbsp. flour
  • 3 qt. milk
  • 6 cloves chopped garlic
  • 3/4 cup extra-virgin olive oil
  • 1 1/2 cups grated Parmesan cheese
  • 90 steamed, divided from juice littleneck clams
  • As needed salt
  • 6 pinches saffron
  • As needed pepper
  • 3 Tbsp. chopped fresh parsley
  • 1 1/2 lbs. diced sea bass
  • 1 1/2 lbs. peeled and deveined shrimp
  • 1 lb. scallops


Step 1

Spray a 2-inch deep hotel pan with non-stick cooking spray.

Step 2

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 3

Melt the butter in a pan and stir in the flour. Cook over low heat to make a light roux.
Bring the milk to a simmer and stir in the roux; bring to a simmer again, stirring constantly, until the bechamel thickens.

Step 4

In a large rondeau, saute the garlic in the oil until golden. Stir it into the bechamel.
Add the cheese, clam juice, parsley, saffron, and season with salt and pepper. Remove from the heat and let cool.

Step 5

Working in separate batches, saute the bass in some oil until just firm. Saute the shrimp, then the scallops, removing each type of seafood to a sheet pan to cool.

Step 6

To build the lasagne: Spread 1 to 2 cups bechamel in the hotel pan. Make a single layer of noodles, then top with a layer of mixed seafood and cover with sauce. Repeat these layers, ending with a layer of noodles and sauce.

Step 7

Bake in a 375 degree oven until bubbling but not browned, about 45 minutes. Let cool completely and reheat as needed, allowing the top layer to brown.

Recipe Type: , Tags: , ,
Chef Recommended Cuts
  • Wavy Lasagne
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (598g)
Servings Per Container 24

Amount Per Serving
Calories 830
Calories from Fat 261
% Daily Value*
Total Fat 29g
Saturated Fat 13g
Trans Fat 0g
Cholesterol 220mg
Sodium 650mg
Total Carbohydrate 78g
Dietary Fiber 3g
Sugars 8g
Protein 62g

Vitamin A 15%
Vitamin C 50%
Calcium 40%
Iron 190%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.