Shrimp & Saffron Lasagna

• 1# Fresh Pasta Sheets, pref. squid ink or red pepper.
• 1# Ricotta (pref. freshly made)
• 1# Shrimp, cooked and chopped
• 4 Tbsp. Butter
• 4 Tbsp flour (Pref. Wondra Gravy flour)
• 2 cups milk
• 1/4 Tsp Safron
• 1/4 Cup Sweet White Wine or Sherry
• Tbsp. Lemon Zest
• 3 eggs
• 8 oz Fontina Cheese
• 1 Tbs. Fresh Thyme, chopped
• 1 shallot
• Salt
• White pepper

1. Pre-heat oven to 375
2. Mix Ricotta, lemon zest, thyme and eggs, salt and white pepper to taste. Set aside.
3. Prepare a bechamel by melting butter, cooking chopped shallots, whisking in flour and then slowly whisking in first the wine/sherry and then the milk. Lover heat. As sauce thickens, crumble in the saffron and whisk briskly.
4. Grease pan and ladle a coating of sauce onto baking dish
5. Place first layer of pasta down.
6. Spoon 1/3 of the ricotta mixture, sprinkle with half the shrimp, ladle on sauce to cover
7. Repeat with another layer, and top with final pasta sheet, ladle a thin coating of sauce and grate fontina to cover.
8. Bake 30-45 minutes, uncovered until brown and bubbly. Place a foil-covered cookie sheet under pan to catch overflow.
9. Allow to rest 20 minutes and serve

pasta, ricotta, shrimp, butter, flour, milk, safron, sweet white wine, lemon zest, eggs, cheese, fresh thyme, shallot, salt, white pepper

Taken from www.epicurious.com/recipes/member/views/shrimp-saffron-lasagna-1201202 (may not work)