Shrimp and Spinach Lasagna

Shrimp and Spinach Lasagna

  • Preparation 30 min
  • Cooking 35 min
  • Servings 6
  • Nut-free

Categories

Ingredients

  • Bechamel Sauce

    • 1/2 cup (125 ml) butter
    • 1/2 cup (125 ml) unbleached all-purpose flour
    • 5 cups (1.25 litres) milk
    • 1 pinch ground nutmeg
    • Salt and pepper
  • Lasagna

    • 6 lasagna noodles
    • 12 cups (3 litres) lightly packed baby spinach
    • 3 tablespoons (45 ml) olive oil
    • 1 clove garlic, finely chopped
    • 1/2 lb (225 g) raw shrimp, peeled and halved horizontally
    • 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
    • 1 1/2 cup (375 ml) grated Fontina or Swiss cheese

Preparation

  • Bechamel Sauce

  • Lasagna

  • Filling

Note from Ricardo

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

Personal Note