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Seafood Lasagna - Recipe Video

A simple and easy to understand recipe video shows how to make Seafood Lasagna.
Instead of lasagna made with meat sauce, we cooked with seafood, used tomato sauce for seafood, and made it into a seafood lasagna dish. Using béchamel sauce (Japanese white sauce) that is ready-made or homemade is great. To make it easier, we used ready-made sauce.
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Cook time

40 minutes

Ingredients
1 serving

  • Scallop adductor muscle
    80 g
  • Garlic
    1
  • Olive oil
    2 tbsp
  • Peeled shrimp
    80 g
  • Asari clams
    60 g
  • Canned tomatoes in brine
    250 g
  • Granulated Japanese consomme soup stock
    1 tsp
  • Oregano
    a pinch
  • Salt
    a pinch
  • Black pepper
    a pinch
  • Béchamel sauce (Japanese white sauce)
    180 g
  • Milk
    3 tbsp
  • For Boiling
  • Hot water
    1000 ml
  • Salt
    1 tsp
  • Lasagna
    6 sheets
  • Mixed cheese
    60 g
  • Parsley
    a pinch

How to make

  1. Prepare. Preheat the oven to 180℃ (360°F).
  2. 1. Cut scallop adductor muscles into 4 equal pieces. Cut peeled shrimp into small pieces.
  3. 2. Mince garlic.
  4. 3. Heat olive oil and garlic in a pan over medium heat. When fragrant, add scallop adductor muscles, peeled shrimps, and asari clams, quickly stir-fry, then add boiled water tomatoes, mix, and simmer down.
  5. 4. Add granulated Japanese consomme and oregano, mix, and season with salt and pepper mix to your taste.
  6. 5. Add milk to béchamel sauce (Japanese white sauce) and mix.
  7. 6. Boil water, add salt, and cook the lasagna as indicated.
  8. 7. Layer the lasagna, seafood tomato sauce, and Japanese white sauce in the order, top with cheese, and bake in a 180℃ (360°F) oven for 20 minutes, and it's ready to serve. Sprinkle dried parsley to enjoy.

Tips for cooking

Oregano is a herb that goes well with a tomato-based sauce. If you don't have it, you don't need to add it, but you can use basil instead. Also, this is a very aromatic herb, so be careful not to add too much. Please boil the lasagna at the time indicated.

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