Bass Lasagna: An Ocean-Inspired Twist on an Italian Classic

Looking to give your traditional lasagna a seafood makeover? This Bass Lasagna combines the familiar comfort of layered pasta with the delicate flavors of fresh bass, creating a show-stopping dish that's perfect for special occasions or when you want to elevate your dinner game.

Why Bass?

Bass offers a mild, buttery flavor that pairs beautifully with classic lasagna ingredients. Its firm, flaky texture holds up well during baking, while absorbing the rich flavors of the surrounding sauce and cheese. While different from traditional meat lasagna, this seafood version brings an elegant touch to your table.

Ingredients

For the Fish Layer:
- 2 pounds fresh bass fillets, skin removed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and white pepper to taste
- 2 tablespoons fresh parsley, chopped

For the Béchamel Sauce:
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon nutmeg
- Salt and white pepper to taste

Assembly:
- 1 package (12-15) no-boil lasagna noodles
- 3 cups fresh spinach, wilted and drained
- 2 cups mozzarella cheese, shredded
- 1 cup Parmigiano-Reggiano, freshly grated
- 2 cups ricotta cheese

Instructions

1. Preheat your oven to 375°F (190°C).

2. Prepare the Bass:
   - Cut the bass fillets into small, bite-sized pieces
   - Heat olive oil in a large skillet over medium heat
   - Sauté garlic until fragrant, about 30 seconds
   - Add bass pieces and cook until just done, about 3-4 minutes
   - Season with lemon juice, salt, and pepper
   - Stir in parsley and set aside

3. Make the Béchamel:
   - Melt butter in a saucepan over medium heat
   - Add flour and whisk for 2-3 minutes
   - Gradually add warm milk, whisking constantly
   - Cook until thickened, about 5 minutes
   - Season with nutmeg, salt, and pepper

4. Assembly:
   - Spread a thin layer of béchamel on the bottom of a 9x13 baking dish
   - Layer lasagna noodles
   - Spread ricotta cheese
   - Add a layer of cooked bass
   - Add wilted spinach
   - Pour béchamel sauce
   - Sprinkle mozzarella and Parmigiano-Reggiano
   - Repeat layers until ingredients are used up
   - Finish with sauce and remaining cheese

5. Bake:
   - Cover with foil and bake for 25 minutes
   - Remove foil and bake for another 15-20 minutes until golden brown
   - Let rest for 15 minutes before serving