The Speares

Living the life in Muskoka


Seafood Lasagna


Full recipe. You can also make the recipe for two.



In the morning, get
  • two pounds and some of seafood
from the freezer, remove vacuum packaging to prevent botulism, and place in a covered bowl in the fridge for the day. With the brand of fish I use, this is three cod fillets, two salmon (no skin), one 400 g bag 80-150 sea scallops and one 400 g bag raw, peeled (and deveined) shrimps. If you're making it for company shoot the budget and get the Nova Scotia sea scallops, 20/40 size or thereabouts, and around $28.99.

Check the fish. Probably still frozenish, but you can separate the shrimps and scallops and the fish has some give. If not then add some cold water to the bowl to speed things up but avoid this as it means more sweating later. Start a one-egg batch of pasta and put a big pot on the stove and get it heating.


Run the pasta through the pasta machine to #9 and then cut 4 sheets of lasagna noodles, just long enough to cover the bottom of a 2.6 liter borosilicate baking pan. You'll get two good noodles and two weird ones. The good ones are for the top and the bottom gets the weird ones. Gently boil (watch out for the starch volcano you'll get on the first one) each noodle for two minutes and then lay flat on a baking sheet to dry somewhat.



Preheat oven to 375. In a saucepan sweat:

  • 1 glug olive oil
  • 2 tbsp butter
  • 1 or 2 chopped up onions (about a cup)

until onion is sweated. Then add
  • 2 tbsp flour

and stir into a paste. Then incorporate
  • ¾ cup milk

When it looks like a roux stir in
  • ½ tsp salt
  • Some pepper
  • 1tsp dried herbs. Try 1/2 tsp dill and 1/2 tsp thyme.
  • Zest from a lemon.
  • Juice from said lemon (mind the pips).

Turn off heat but keep an eye on it so it doesn't burn. Get a frying pan and lightly fry your shrimps and scallops in a little butter (just to sweat out the liquid). Put the still mostly raw shrimps and scallops in the roux leaving as much liquid behind as possible. Then lightly fry your fish, again, just to sweat out the liquid. Your sweating pan should have quite a bit of fish water. Leave the heat on a bit to reduce this and stir it from time to time.

Meanwhile, start assembling your lasagna. A little goo on the bottom of a 2.6 liter borosilicate pan (no chunks), followed by the weird noodles. Right on top of those add
  • 3 no-boil store bought lasagna noodles
to soak up any soup in the final product. On top of the no-boil noodles, place your fish filets in an artistic manner. Then ladle in all the rest of the Shrimp and Scallop goo. On top of everything add
  • 1 cup grated really good cheddar
And finally, top everything with the good homemade noodles. They should drape over the dish somewhat with artisinal flare. Spray a piece of tinfoil lightly with oil, or simply smear a little on it, then tent your lasagna.

Then into the oven.


375 for 30 min.

Take off the foil and then back into the oven

375 for 30 min.

Let it sit for a bit before eating or it will be soupy.


Serve with lemon wedges and Caesar Salad.