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Shrimp and Spinach Lasagna
Shrimp and Spinach Lasagna
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Shrimp and Spinach Lasagna

5 stars (101) Rate this recipe
Preparation
30 MIN
Cooking
35 MIN
Servings
6
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Ingredients

Bechamel Sauce

Lasagna

Preparation

Bechamel Sauce

  1. In a saucepan, melt the butter. Add the flour and cook for 1 minute over medium heat, stirring constantly. Add the milk and nutmeg and bring to a boil, stirring with a whisk. Season with salt and pepper. Cover and set aside.

Lasagna

  1. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Rinse under cold water and oil lightly. Set aside.

Filling

  1. In a large skillet, wilt the spinach with the garlic in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Drain in a sieve and set in a bowl.
  2. In the same skillet, cook the shrimp for about 1 minute in the remaining oil. Season with salt and pepper. Set aside in a large bowl.
  3. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  4. In a 33 x 23-cm (13 X 9-inch) baking dish, spoon half the bechamel sauce and cover with a layer of noodles. Cover with the spinach and shrimp. Add a layer of noodles and the remaining bechamel sauce. Sprinkle with the cheese.
  5. Bake for about 20 minutes. Finish browning under the broiler for approximately 5 minutes.

Note

Once the lasagna is assembled, you can keep it refrigerated until ready to bake.

Comments

  1. Excellent, and my company enjoyed this very much! I did take the suggestion from other commenters and added more than double the seafood. I used about 75 g more small shrimp (no need to cut in half that way) and about 300 g more of Nova Scotia sea scallops (each one cut in half). I also used a bit more of the cheese mixture. It turned out perfectly! Do note that the recipe takes a VERY long time to prepare (much longer than the 30 minutes given!), but it can be assembled earlier the same day of serving.

  2. 1 minute for the shrimp - does that mean the shrimp will finish cooking in the oven? I want to add other seafood and want to be sure that they are cooked properly before going in the oven. Should they be cooked through..or partially cooked? Thanks!

  3. I want to try this recipe but don't understand how much milk Is needed for the sauce.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.