Make It Yours:
- Want to make it vegetarian? Skip the shrimp and add sautéed mushrooms or spinach.
- Feeling indulgent? Use buffalo mozzarella for extra creaminess.
- Hosting a dinner party? Prepare it a few hours ahead, refrigerate, and bake just before serving.
What to Serve Lasagna with Zucchini and Shrimps With:
Keep things light: a peppery arugula salad with lemon and olive oil, maybe a few slices of rustic bread to mop up the béchamel. A crisp white wine like Vermentino or Falanghina pairs beautifully and enhances the seafood notes.
Final Thoughts:
This White Lasagna with Zucchini and Shrimps is an elegant but simple recipe that celebrates summer vegetables, coastal flavors, and the comfort of a care-made dish. Whether you serve it on a Sunday evening with family or for a relaxed dinner with friends, it’s sure to win hearts at the table.
White Lasagna with Zucchini and Shrimps
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- The Sauce:
3 3 Big Zucchini
1 Cup 1 Raw Shrimps (frozen or fresh)
1/2 1/2 Onion
2 tbsp 2 Extra Virgin Olive Oil
2 tsp 2 Salt
- For the Besciamella Sauce
1/3 Cup 1/3 Salted Butter
1/2 Cup 1/2 Flour
4 Cup 4 Whole Milk
2 tsp 2 Ground Nutmeg
2 tsp 2 Salt
- For the Filling
1 Box 1 Lasagna Pasta Sheet
8 oz 8 Fresh Mozzarella Log diced (like Belgioso)
1 cup 1 Sharred Mozzarella
1 cup 1 Parmesan cheese
Directions
- Prepare the Zucchini and Shrimp Sauce
- Slice the zucchini into squares.
- Finely chop the onion and sauté it in a large skillet with the olive oil over medium heat until soft and translucent (about 3–4 minutes).
- Add the zucchini, sprinkle with one teaspoon of salt, and cook for 10–12 minutes, stirring occasionally, until tender and lightly golden. Add water if it's too dry while cooking.
- Add the raw shrimp (if using frozen, make sure they’re thawed and patted dry). Cook for another 3–5 minutes, or until the shrimp are pink and cooked through.
- Taste and season with the remaining salt if needed. Set aside.
- Make the Besciamella Sauce
- Warm the milk in a saucepan over low heat. Add the nutmeg and the salt
- Melt the butter in a medium saucepan over low heat. Add the flour and whisk continuously to form a smooth roux, cooking for about 2 minutes without letting it brown.
- Gradually pour in the milk while whisking constantly to avoid lumps. Continue cooking over low heat, stirring often, until the sauce thickens (about 10–12 minutes). It should coat the back of a spoon.
- Remove from heat and set aside.
- Assemble the Lasagna
- Preheat the oven to 375°F (190°C).
- In a baking dish, spread a thin layer of béchamel sauce to coat the bottom.
- Add a layer of lasagna pasta sheets (according to package directions for boiling or no boiling).
- Spread a layer of zucchini and shrimp mixture over the pasta.
- Drizzle with béchamel sauce, sprinkle with shredded mozzarella, mozzarella cubes , and a bit of grated Parmesan.
- Repeat the layers until all ingredients are used, finishing with béchamel, mozzarella, and a generous layer of Parmesan on top.
- Bake
- Bake the lasagna at 400°F for 25 minutes or until golden on top.
- Once ready, let it rest for 10 minutes, then serve!
