Seafood fans will love this lasagna recipe with shrimp and béchamel sauce, which also boasts spinach. Sprinkled with Parmesan and fontina cheeses before baking, it’s pure bliss.
Ингредиенты
- 1/2 cup (115 g) butter
- 1/2 cup (75 g) unbleached all-purpose flour
- 5 cups (1.25 litres) milk
- 1 pinch ground nutmeg
- 6 lasagna noodles
- 12 cups (300 g) baby spinach
- 3 tablespoons (45 ml) olive oil
- 1 clove garlic, finely chopped
- 1/2 lb (225 g) raw or cooked shrimp peeled, thawed and halved horizontally (see note)
- 1/2 cup (35 g) fresh Parmesan cheese, grated
- 1 1/2 cup (150 g) grated Fontina or Swiss cheese
Инструкция
- In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute, stirring constantly with a whisk. Add the milk and nutmeg. Bring to a boil, stirring. Season with salt and pepper. Cover and set aside.
