Green Lasagne with Shrimp
|Onions||2 Medium, finely chopped|
|Curry powder||1 Teaspoon|
|Green rippled lasagna||1 Pound, cooked al dente in salted water with 1 tablespoon olive oil|
|Shrimp||2 Pound, shelled, deveined and cooked 5 minutes and halved|
|Grated asiago cheese/Parmesan cheese||1 Cup (16 tbs)|
|Light cream||4 Cup (64 tbs)|
In a saucepan, melt the butter and saute the onions until soft.
Blend in the flour and cook, stirring, until you have a thick paste.
Gradually add the cream and cook, stirring, until you have a smooth, thickened sauce.
Add salt, pepper, and curry powder.
Mask the bottom of a buttered baking dish with the sauce.
Put in a layer of the lasagne, then a sprinkling of the shrimp.
Spoon sauce over the shrimp.
Continue layering until the shrimp and lasagne have all been used, saving enough sauce to coat the top well.
Sprinkle with the cheese and a light dusting of paprika.
Bake in a preheated 375-degree oven for 20 minutes or until the top is bubbling and golden.