Green lasagna with shrimp sauce is a rich and flavorful main course, perfect for a special dinner or a party. Homemade green pasta lasagna pairs wonderfully with fresh shrimp and concentrated tomato sauce enriched with mixed herbs. A dish that will win over the most discerning palates.
Wash and shell the shrimp, placing the heads and shells in a saucepan with 20 cl of wine, 80 cl of water, and a sliced onion, carrot, and celery stalk.
Add the tied bundle of mixed herbs, a few peppercorns, and a pinch of salt.
Bring to a boil, skim, and let the stock simmer over medium heat for 30 minutes.
Finely chop the remaining vegetables and separately cut the shrimp into not too small pieces.
Sauté the vegetables in a saucepan with 60 g of butter, add the chopped shrimp, and season with salt and pepper.
Moisten with a splash of wine, let it evaporate, then add about 40 cl of water in which you have dissolved the tomato paste.
Cook the ragù over moderate heat, covered, for about 30 minutes.
Strain the fish stock through a sieve, pressing the shells and heads well.
Toast the flour in a saucepan with 50 g of butter, add half a liter of stock, and cook the velouté over low heat, stirring continuously.
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Italia
| Energy (kcal) | 150.43 |
| Carbohydrates (g) | 15.34 |
| of which Sugars (g) | 3.43 |
| Fat (g) | 6.15 |
| of which Saturates (g) | 3.38 |
| Protein (g) | 8.92 |
| Fiber (g) | 0.89 |
| Sale (g) | 0.1 |
