With Barilla Pesto Genovese and Seafood

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Ingredients for 4 people

  • 10 sheets La Collezione Barilla Lasagne
  • 180 g Barilla Pesto Genovese
  • 200 g Monk fish pulp
  • 120 g Clams, shelled
  • 80 g Shrimps
  • 150 g Cherry Tomatoes
  • ½ glass White wine
  • 1 tbsp Extra Virgin Olive Oil

For the fish veloutée sauce

  • 900 g Fish stock
  • 45 g Butter
  • 45 g White flour
  • Salt, white pepper to taste

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  • Peel and vein the shrimps: remove the heads and shells, make a shallow cut along the back and remove the veins with the tip of your knife. Cut the monk fish pulp into cubes. Wash the cherry tomatoes and cut into quarters.
  • Heat a little of olive oil and cook quickly the fish, the shrimps and the shelled clams. Add the white wine and let evaporate. Add the cherry tomatoes, cook for a 2 more minutes and set aside.
  • Prepare the fish veloutée sauce: melt butter, add flour and stir, letting cook for a few minutes on low heat (roux). Add the hot fish stock, season with salt and pepper, bring to boil and set aside.
  • Grease an oven tray. Put a layer of fish veloutée in the bottom, set a layer with 2 La Collezione Lasagne (no pre-cooking needed). Cover with fish veloutée, sparkle with fish pieces and some Pesto Genovese. Repeat this operation for 5 layers, alternating Lasagne, veloutée, fish and Pesto. Finish with a layer of veloutée and few drops of Pesto Genovese (be carefull to have enough veloutée to cover completely the top of the fifth layer).
  • Oven-bake for 20’/25' at 180 °C. Allow to rest 10 minutes out of the oven before serving.
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