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Shrimp Lasagna

  •  Spice a mix of Ricotta and Parmesan cheeses (and a couple of egg yolks), with oregano, thyme and a touch of dill.

    Spice a mix of Ricotta and Parmesan cheeses (and a couple of egg yolks), with oregano, thyme and a touch of dill.

  •  Cook shrimp and prepare to grind.

    Cook shrimp and prepare to grind.

  •  A splash of rum and or tawny port adds a touch of

    A splash of rum and or tawny port adds a touch of "brown" flavor.

  •  An egg yolk or two will help bind the shrimp mixture.

    An egg yolk or two will help bind the shrimp mixture.

  •  Add enough cream to the shrimp so it will grind smoothly.

    Add enough cream to the shrimp so it will grind smoothly.

  •  Layer noodles, cheese, Bechamel (see

    Layer noodles, cheese, Bechamel (see "How to") and then shrimp.

  •  The shrimp mixture should be smooth and spread easily.

    The shrimp mixture should be smooth and spread easily.

  •  For the final layer, top with noodles, and Bechamel…

    For the final layer, top with noodles, and Bechamel…

  •  Finish with shredded Sharp White Cheddar cheese.

    Finish with shredded Sharp White Cheddar cheese.

  •  Bake until brown. Serve or cool and reheat.

    Bake until brown. Serve or cool and reheat.

Lasagna is a noodle, not a dish, so feel free to explore the possibilities (in Italy lasagna is often used in a soup).

Shrimp is everyone’s favorite (beware of allergies, ask your guests first). Cook, grind, flavor with a splash of brown booze, and then layer with cheese mix, to produce a subtle, but delightful baked pasta dish that people will long remember.

Click on the image to see the step by step gallery.

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