Shrimp and Spinach Lasagna
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.
Ingredients
- 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
Instructions
- 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.
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.