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Squid Ink Lasagna

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 2 TBSP squid ink paste
  • 3 eggs
  • 1 cup 00 flour (or all-purpose flour)
  • 1 cup semolina flour
  • 1 TBSP olive oil
  • a pinch of salt

Seafood cream sauce

  • 1 lb shelled shrimps
  • 1 lb shelled mussels
  • 1/4 lb crab meat (or 8 pieces crab sticks)
  • 1 cup heavy cream
  • 2 cups milk
  • 1/2 cup butter
  • 1 pc medium onion
  • 6 cloves of garlic
  • 1/2 cup chopped celery
  • 1/4 cup chopped spring onions
  • 1/2 cup chopped bell pepper
  • salt + pepper to taste
  • parmesan cheese, mozzarella cheese, ricotta or feta for toppings

Instructions

  • Mix 2 TBSP of squid ink paste with eggs
  • Comibine with 00 flour and semolina flour, olive oil and a pinch of salt
  • Mix using a stand mixer (or knead by hand) until it forms a smooth dough
  • Rest the dough for 30 minutes
  • Cut the dough in 8 pieces
  • Roll each dough in a pasta roller (or by hand using a rolling pin)
  • Air dry for 30 minutes
  • Assemble with the sauce on a baking dish

Seafood cream sauce

  • Saute garlic, onions, celery, spring onions in butter
  • Mix in the seafood
  • Add milk and cream and cook until thick and creamy
  • Layer with lasagna sheets on a baking dish
  • Top with cheeses: mozzarella, parmesan, ricotta or feta
  • Bake for 30 minutes at 350F, or until cheese toppings is golden brown

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