Summer's Lasagne
Gianluca Galliera
Menù Ingredients
q.s. Salt
q.s. Butter
q.s Parmigiano Reggiano cheese
1 lt Béchamel sauce
400 g. Lasagne sheets
Serve 6
In a bowl, leave the shrimps to soak in cold water for few minutes. In a pot of boiling salted water, blanch the pasta sheets until al dente; drain them and let them to cool down. In the meantime butter a baking dish and spread some béchamel on the bottom; then cover with a layer of pasta sheets, more béchamel, the mix vegetables, the prawns and a sprinkling of grated parmigiano. Repeat the sequence with all ingredients to create four layers. Add some knobs of butter on top and bake the lasagna at 180˚C for 30 minutes; serve hot.
