Wednesday, June 15, 2011

Shrimp and Veggie Lasagna! Eat em up.

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.

Therefore, please excuse my blatant copying disgressions when viewing this post. Also, contrary to recent posts, I decided to use all fatty mcfat ingredients instead of the healthy stuff. Mostly because I was with my family and I'm trying to secretly fatten them all up...bwahahaha...

Shrimp and Vegetable Lasagna

What ya need: THE FILLING

-1 lb lasagna noodles

-1 medium red onion, diced

-1 tomato, chopped
 (ours is still waiting at Stop and Shop)
-1 bunch of asparagus (cut)

-2 cloves garlic, minced

-1 lb shrimp

-1 block mozzarella cheese

-olive oil

What ya need: THE SAUCE

-4 Tbsp butter

-6 Tbsp flour

-2 cups skim milk

-1/4 cup grated parmesan cheese

-2 cups ricotta
-1 tsp garlic powder

-salt and peppa

What ya do:

*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 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.

This was incredibly tasty and indulgent. I got this recipe from a friend of a friend...her website is Try it out! Happy eating everyone :)

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