Lasagna with jumbo shrimp, porcini mushrooms, and green beans. This dish captures the flavors of holidays between sea and mountains. Have you ever kept in your heart the memories and flavors of your happy days? Here, I have gathered them all. Bringing them to the table was a success, both for adults and children.
Recipes thought for you:
- Difficulty: Intermediate
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 502.56 (Kcal)
- Carbohydrates 50.11 (g) of which sugars 11.41 (g)
- Proteins 33.13 (g)
- Fat 19.39 (g) of which saturated 11.47 (g)of which unsaturated 6.56 (g)
- Fibers 6.35 (g)
- Sodium 1,424.80 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 9 oz egg lasagna (dry FiberPasta)
- 1.1 lbs jumbo shrimp (L 2)
- 10.5 oz mozzarella (cubed)
- 1.75 oz dried porcini mushrooms
- 10.5 oz green beans (boiled)
- 1 carrot
- 1 zucchini
- 1 onion
- 1 tomato (ripe)
- 0.85 cups milk
- 1.4 tbsp butter
- 1.75 oz Parmigiano Reggiano PDO (grated)
- to taste nutmeg
- to taste salt
- 2 tbsp flour
- 1 bunch chopped parsley
- to taste pepper
Lasagna with jumbo shrimp, porcini mushrooms, and green beans
Tools
- Pot
- Small pot
- Strainer
- Bowl
- Small bowl
- Baking dish
- Immersion blender
Preparation
Let’s get cooking
Boil the green beans until three-quarters done and cool them with cold water.
Soak the mushrooms in warm milk.
Clean the jumbo shrimp, separate the heads from the bodies and set them aside, remove the shell and gills, and remove the intestinal vein.
Make a broth with the heads. Boil about half a liter of salted water, add chopped onion, carrot, tomato, and zucchini, and boil for 30 minutes.
Blend everything and strain twice with a fine-mesh strainer.
In the obtained broth, add the porcini mushroom milk, saffron, salt and pepper, nutmeg to taste, and flour. Bring to a boil. You will get a sort of béchamel. At the end, add the butter. Cut the mushrooms and mozzarella into pieces. Now cover with parchment paper and bake at 356°F for 20 minutes.
Assemble the lasagna by alternating the cream, mozzarella, mushrooms, and green beans.
Now cover with parchment paper and bake at 356°F for 20 minutes
Finally, sprinkle with Parmesan and parsley. Serve hot. Here are the ready Lasagna with jumbo shrimp, porcini mushrooms, and green beans.
Storage:
Lasagna with jumbo shrimp, porcini mushrooms, and green beans. They can be stored in the fridge for up to 2 days and in the freezer for up to 2 months.
Lasagna with jumbo shrimp, porcini mushrooms, and green beans
