Pesto and Shrimp Lasagna

Method

1. To make the Pesto and Shrimp Lasagna, start with the béchamel, which needs to be completely cold. In a heavy-bottomed pot, make the roux by melting the butter and then adding the flour. Stir well with a whisk so that no lumps form and cook until it turns hazelnut brown. Then add the milk all at once, still whisking, season with salt and add a grating of nutmeg. Cook the béchamel for 15 minutes so that it loses its floury taste and reaches the classic thick consistency of the sauce. Transfer it to a bowl and let it cool completely.
   
2. Now make the pesto. The traditional recipe calls for a mortar, but to make it quicker and easier we will use a food processor fitted with blades. Put the basil, garlic, pine nuts, oil, the two grated cheeses and a generous pinch of salt into the processor bowl. Add an ice cube as well, which will help keep the basil bright green, and blend until you get a smooth cream. Once it is ready, taste it and adjust the salt if needed.
   
3. Now prepare the shrimp. Bring a pot of lightly salted water to a boil, then drop in the shrimp while still frozen and cook them for 4 minutes from when the water returns to a boil; finally, drain them and let them cool on a plate.
   
4. Now that all the ingredients are ready, all that’s left is to assemble the lasagna. Start by spreading a thin layer of béchamel over the bottom of an ovenproof baking dish. Then make the first layer of pasta, cover it with a layer of béchamel and dot spoonfuls of pesto and the shrimp here and there. Keep layering until you have used up all the ingredients.
   
5. Place in the preheated oven and bake at 200 °C (400 °F) for 40 minutes. Once it is ready, let it cool for 10 minutes before serving. Finally, remember to download our App with exclusive content and fewer ads!