Creamy Garlic Shrimp Lasagna
photo by Rita1652
- Ready In:
- 1hr 5mins
- Ingredients:
- 21
- Serves:
-
12
ingredients
- 255.14 g no-boil lasagna noodles, 6 sheets
-
Shrimp Mixture
- 29.57 ml olive oil
- 1 onion, diced
- 1 bulb of garlic, minced (10 cloves)
- 1-2 chipotle chile in adobo, minced
- 118.29 ml white wine
- 14.79 ml dried oregano
- 425.24 g tomatoes, diced
- 680.38 g raw shrimp, peeled
-
Cream sauce
- 29.58 ml butter
- 44.37 ml flour
- 709.77 ml heavy cream or 709.77 ml milk
- nutmeg (I used 1/2 nutmeg)
- 6-10 leaf fresh basil (2 tablespoons minced)
-
Cheese mixture
- 44.37 ml parmesan cheese, grated
- 425.24 g ricotta cheese
- 453.59 g pre-shredded mozzarella cheese
- 1 egg
- 14.79 ml dried parsley
- 2.46 ml black pepper
-
Topping
- 236.59 ml pre-shredded mozzarella cheese
directions
- Preheat oven to 350 degrees.
- Heat oil in a large pan, add onions and cook for 5 minutes, add garlic and chipotles cook for 2 minutes.
- Add wine to onions and deglaze pan, reduce to till almost no liquid remains. Add oregano and tomatoes cook for 5 minutes then add shrimp and just toss to coat ingredients. Remove from heat and set aside.
- Meanwhile melt butter in a microwave oven add flour and mix till smooth. Add the cream and microwave for 4 -5 minutes, whisking every minute till thick.
- Add nutmeg to cream sauce. Mix in Parmesan and set aside.
- Mix together ricotta, mozzarella, egg and parsley, and black pepper set aside.
- Lightly oil a 9x13 pan.
- Place 2 sheet noodles on dish top with 1/3 cheese mixture then 1/3 shrimp mixture and then 1/3 cream mixture. Repeat 2 more times ending with cream.
- Top with shredded cheese and bake for 30 minutes.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey