What up my peeps. So...confession. I kind of sort of really A LOT stole this recipe question mark? I mean not that most of my recipes are original, but I do manage to tweak something in some way to feel a little bit better about posting it on my blog. But this one legit stole. Like probably should be arrested electronically. It's only missing one ingredient from the original recipe and that's only because my Mom decided to weigh the tomatoes and then leave them on the scale....somehow they did not make their way to our house.
*Boil two pots of water- one for noodles, one for shrimp. Boil both until they are done. In the meantime, do your veggie chopping.
When the shrimp are pink but not curled up, remove them from the water and let them cool off. Chop the shrimp into bite-size pieces. Grate the mozzarella cheese. Next, saute the asparagus, red onion and garlic in olive oil for 5 minutes. Preheat the oven to 350F and set the prepared ingredients aside.
*For the sauce, we're going to be making a little roux. Melt the butter in a large saucepan over medium heat. Stir in the flour to make a paste. Add the milk and stir over medium heat until sauce starts to thicken....it should get more difficult to stir and you should feel the sauce resisting. Add parmesan cheese, ricotta, garlic powder, salt, and pepper. Stir until smooth and remove from heat. After the sauce has thickened, put a layer of it in the bottom of a 9×13 pan. Cover with a layer of noodles. Spread the veggies and shrimp over the noodles, sprinkle with mozzarella cheese. Add another layer of sauce, followed by noodles, followed by shrimp and vegetables, followed by the cheese, and repeat this layering until you can't repeat it anymore!. Bake the lasagna for 30-45 minutes or until the cheese is melted and bubbly.