Ingredients:
500 g of prawns, cleaned and peeled Twelve lasagna pasta sheets Three tablespoons of butter. One little onion, diced Three minced garlic cloves One cup of milk cream One cup of milk One cup of parmesan cheese, grated One cup of mozzarella cheese, grated Ricotta cheese, half a cup 1/4 cup of freshly chopped parsley To taste, add salt and pepper. Olive oil
Instructions:
Set the oven’s temperature to 180°C (350°F). Follow the directions on the package to prepare the lasagna sheets. Make your reservation now. Melt two tablespoons of butter and a small pinch of olive oil in a big skillet over medium heat. Cook the shrimp for two to three minutes until they turn pink.
Take out and set aside the prawns. Add the remaining butter to the same skillet and cook the garlic and onion until they are soft. Mix thoroughly after adding the milk and cream. Cook until the sauce starts to thicken over low heat. Season with salt, pepper, and parmesan.
Cook until the sauce is smooth and creamy and the cheese has melted. Line the bottom of a baking pan with a layer of white sauce to assemble lasagna.
Lasagne sheets should be added first, followed by a layer of shrimp, ricotta, and chopped parsley. Continue until the source is finished, adding a layer of mozzarella cheese and white sauce at the end. Bake for 25 to 30 minutes, or until bubbling and brown on top.
20 minutes for preparation; 30 minutes for cooking; and 50 minutes for the entire process There are six servings and 520 kcal.
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