You are here

Green Lasagne with Shrimp

Fettuccine.Inn's picture
  Butter 4 Tablespoon
  Onions 2 Medium, finely chopped
  Flour 3 Tablespoon
  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)
  Paprika 1 Teaspoon
  Light cream 4 Cup (64 tbs)
  Pepper To Taste
  Salt To Taste

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.
Blend well.
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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5506 Calories from Fat 3754

% Daily Value*

Total Fat 426 g655.6%

Saturated Fat 258.7 g1293.6%

Trans Fat 0 g

Cholesterol 2782.9 mg927.6%

Sodium 4138.5 mg172.4%

Total Carbohydrates 155 g51.6%

Dietary Fiber 17.9 g71.5%

Sugars 28.5 g

Protein 270 g540.5%

Vitamin A 464.3% Vitamin C 188.9%

Calcium 267.9% Iron 184.8%

*Based on a 2000 Calorie diet


Green Lasagne With Shrimp Recipe