A main course, the lasagnette with asparagus, shrimp designed for Easter, which will be on the calendar in less than a month…
It’s a delicate dish and for me very pleasant and good with salmon, which is a fish we eat often and being very versatile, I use it for many different dishes, and with the shrimp tails that I found on a super sale at the supermarket on via Bellaria just a few steps from home…
I didn’t really feel like making fresh pasta, forgive me, and I used the ready-made fresh ones, but follow me in the kitchen as we start the preparation…
I suggest other fish-based dishes like:
SHRIMP CURRY
QUINOA AND SHRIMP BAKE
PACCHERI WITH CALAMARI AND SHRIMP
LASAGNETTE WITH ASPARAGUS SALMON AND SHRIMP
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients RECIPE LASAGNETTE WITH ASPARAGUS SALMON AND SHRIMP
- 1.3 lbs fresh lasagna noodles (ready-made or homemade, as you prefer…)
- 1.5 lbs asparagus
- 14 oz salmon fillets
- 1 lb shrimp tails (P.S. I remade the recipe and therefore the photo, and they are shrimp…to be precise!)
- 3 tbsp extra virgin olive oil
- 3.5 oz butter
- 2.5 oz flour
- 3 cups milk
- to taste salt, pepper, and nutmeg
Tools RECIPE LASAGNETTE WITH ASPARAGUS SALMON AND SHRIMP
#ADV
- Baking Sheets
- High-Sided Casseroles
- Frying Pans
FOR THE PREPARATION OF THE RECIPE LASAGNETTE WITH ASPARAGUS SALMON AND SHRIMP
Clean the asparagus by removing the tough base and washing them under running water.
Then cut them into slices, keeping the tips whole.
Melt 20 g of butter in a pan and cook all the asparagus for 7/8 minutes.
Boil the salmon and the shrimp tails separately.
Cut the seafood and salmon into small pieces.
Prepare the béchamel in the usual way (melting butter, then toasting the flour and lastly adding the milk) and let it cool with plastic wrap touching the surface.
Start placing the layers in the baking dish by putting a couple of tablespoons of sauce at the bottom and then proceeding with the “fish” and the béchamel sauce and other layers until the ingredients are finished.
Lightly salt each layer and finish with the asparagus tips, a little béchamel, some salmon pieces and the shrimp.
Place some butter flakes on the lasagnette and bake in a preheated oven at 356°F for about 40 minutes.
Remove from the oven, let it cool slightly, and serve at the table…
Delicate and very pleasant….
Enjoy your meal!
Annalisa
