Lasagna with Pesto and Shrimp is a very simple and very tasty dish perfect for the upcoming holiday meals and also for Christmas Eve.
In this preparation, I added light béchamel for a dish that’s not too high in calories, and it was enough to make the BÉCHAMEL, by dividing the total quantity with half water and half milk.
If you don’t want to prepare it at home, you can find it more easily on supermarket shelves, but follow me as we prepare lasagna with pesto and shrimp.
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LASAGNA WITH PESTO AND SHRIMP
La Cucina di ASI
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz lasagna sheets
- 3.5 oz Genoese pesto
- 1.8 oz Grana Padano cheese (grated)
- 1.7 cups light béchamel sauce
- 12 oz shrimp tails
- to taste salt
- to taste extra virgin olive oil
Tools
- Baking Pans
Preparation
Note: if you want to prepare the light béchamel just halve the amount of milk and add the remaining half with water.
For the classic béchamel, follow this recipe. Mix the light béchamel with pesto and set aside. Shell the SHRIMP removing the shell and intestinal vein.
In a pan, pour a little extra virgin olive oil and sauté the shrimp tails for a few minutes.
Salt them and set them aside as well.
Preheat the oven to 340°F. Take the baking pan and spread a layer of light béchamel with pesto.
Place a first layer of pasta sheets then pour a ladle of light béchamel with pesto and some SHRIMP.
Continue until all the ingredients are used up and sprinkle with a little grated Grana.
Bake in a preheated oven until cooked, about 20/25 minutes.
Bring the lasagna with pesto and shrimp to the table and enjoy your meal!!
Annalisa
Tips and Notes
If you like to prepare fresh pasta, you can find recipes for green balanzoni with mortadella, meat ravioli with butter and sage, tortelloni, Bolognese tortellini and much more on the blog!!!
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