The LASAGNA WITH ZUCCHINI, SHRIMP AND PESTO is an original recipe, easy to make and really full of flavor, perfect for a family lunch or — why not? — with refined guests. The result is an absolutely delightful first course, delicate yet surprisingly tasty.
The secret of this lasagna lies in the perfect pairing of ingredients: sweet grated zucchini, tasty yet delicate shrimp and pesto, a sauce full of flavor and freshness given by the highly aromatic Genoese basil. All of this combines wonderfully between the layers of traditional lasagna sheets, baked to perfection.
A small suggestion: if you want to prepare the dish in advance, you can safely freeze it and thaw it only at the time of baking. Either way it will be delicious and you’ll receive many compliments from your diners.
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- Difficulty: Easy
- Cost: Medium
- Portions: 4-6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 2.2 lbs lasagna sheets
- 3 zucchini (large)
- 7 oz Genoese pesto
- 2 cups grated Parmesan
- to taste extra virgin olive oil
- 1.1 lbs shrimp
- 1 onion
- 6 cherry tomatoes
- 1 glass white wine
- 2 glasses water
- 1 bunch parsley
- to taste extra virgin olive oil
- 4.25 cups milk
- 0.8 cups all-purpose flour
- 4 tbsp butter
- to taste salt
- to taste nutmeg
Tools
- 1 Pot
- 1 Baking dish
- 2 Small saucepans
- 1 Whisk
- 1 Frying pan
Steps
To prepare the LASAGNA WITH ZUCCHINI, SHRIMP AND PESTO start by preparing the BISQUE (here THE RECIPE).
Wash the zucchini, cut them into julienne and sauté them in a frying pan with a drizzle of oil and a pinch of salt for 5 minutes.
In a large pot warm the milk with salt and nutmeg.
As soon as it comes to a boil add the bisque.
BECHAMEL SAUCE
In another pot put the butter and as soon as it has melted add the flour and, stirring with a whisk, combine the two ingredients.
Add the roux obtained to the pot with the milk and bisque. Turn the heat back on and, stirring constantly, let it thicken slightly. You should obtain a fairly loose béchamel because it is the only liquid present in the recipe and it will be needed to cook the lasagna sheets.
Shell and clean the shrimp and set them aside.
Once you have the various preparations ready, begin assembling the zucchini and shrimp lasagna.
ASSEMBLY AND BAKING
Take a baking dish, spread the bottom with one tablespoon of béchamel, continue with a layer of lasagna sheets, a layer of béchamel, a layer of zucchini, a layer of chopped shrimp, a few teaspoons of pesto and Parmesan.
Repeat starting from the lasagna layer until the ingredients are used up. Finish with pesto, béchamel and plenty of grated Parmesan.
Cover the pan with a sheet of aluminum foil and bake the lasagna at 356°F for about 40 minutes. After the first 20 minutes, remove the foil and continue baking.
Remove your delicious zucchini and shrimp lasagna from the oven, let rest for 10 minutes and serve, decorating with a few shrimp sautéed in a pan.
