Squid lasagna filled with cep mushrooms, with potato and baby squid soup

25 h
Type of dish: Shellfish
Temperature: Hot
Seasonal period: All year
Traces of crustaceans
Traces of crustaceans
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of peanuts
Traces of peanuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Baby squid 1.0 kg
Squid 0.5 kg
Garlic, bulb 2.0 ud
Onion 0.3 kg
Potato 0.3 kg
Butter 0.05 kg
Cream 0.05 l
Tomato 0.5 kg
White celery 0.01 kg
Spring onions 1.0 ud
Gluco 10.0 g
Table salt 0.005 g
Sugar 0.005 kg
Water 1.0 l
Tomato 0.25 kg
Agar - agar 0.002 kg
Pannacotta (Iota) Sosa 5.0 g
Garlic, bulb 20.0 ud
Butter 0.09 kg
Egg whites 2.0 ud
Plain flour 0.14 kg
Rocket 10.0 g

For the lasagna:

  • Clean the squid, season and blend raw in the Thermomix until a smooth paste is obtained.
  • Roll out the paste with a rolling pin between baking paper and vacuum pack it with the paper.
  • Bake at 65°C for 10 minutes and fold.

For the potato soup:

  • Clean the squid, stew it lightly with seasoning vegetables (garlic + onion), add the potatoes and cover them in fumet.
  • Cook until the potato and squid are soft. Once cooked, remove the squid and set it aside for the filling.
  • Blend the rest in the Thermomix and add the following ingredients: milk + cream + butter and salt.

For the filling:

  • Make a ratatouille.
  • Add the mushrooms, golden pine nuts and squid to the ratatouille, all finely chopped.


  • Cut the sheets of the squid into 8 x 4 cm rectangles.
  • Put the lasagna in a mould, starting with one sheet + ratatouille + another sheet + ratatouille.

For the cherry tomato confit:

  • Wash the cherry tomatoes and make a superficial cut in the skin in the shape of a cross.
  • Blanch, cool in ice water and peel.
  • Confit.
  • Keep them in a closed container, seasoned with virgin olive oil.

For tomato spherifications:

  • Wash the tomatoes and mash them with the spring onion, celery, salt, sugar, Tabasco and Perrin’s sauce.
  • Sieve the resulting tomato juice.
  • Add the calcium gluconolactate and the thickener and mash.
  • Prepare an alginate bath by mixing 5 g of agar per litre of cold water.
  • Place tomato spheres, with the spherical spoon, in the alginate bath. Leave to gel for 1 minute and then remove into cold, clean water.
  • Set aside greased.

For the tomato spaghetti:

  • Wash the tomatoes and crush them with salt and sugar.
  • Sieve the resulting tomato juice.
  • Add the agar and Iota, mix and heat to 90 ºC.
  • Prepare a water bath with ice.
  • Place the tomato mixture with agar and hot Iota in a tube that fits into the mouthpiece of a siphon.
  • Immerse the tube in cold water so that the tomato gels
  • Load an empty siphon with a load of N2O.
  • Insert the tube into the siphon outlet nozzle and gently operate the tap so that the air it expels pushes the gelled spaghetti.
  • Store on a greased tray.

For decoration:

  • Alioli crisp.
  • Fry rocket leaves at a very gentle temperature.


  • Place the lasagna on a tray and bake to heat.
  • Take out the hot lasagna and cover it with a sheet of the squid.
  • Place the soup on the bottom of a plate and place the lasagne on top. Remove the dish from the mould.
  • Garnish with two candied cherries, some spaghetti and a sphere of tomato and an alioli crisp.
  • Decorate with some fried rocket leaves.
Nutritional information (1 portion)
Fiber 6.4 g
Saturates 23.12 g
Monounsaturated fatty acids 30.56 g
Polyunsaturated fatty acids 5.31 g
Cholesterol 552.25 mg
Calcium 381.75 mg
Iron 6.98 mg
Zinc 17.58 mg
Vitamin A 526.08 ug
Vitamin C 87.74 g
Folic acid 153.91 ug
Salt (Sodium) 1831.11 mg
Sugars 16.52 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.