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
- Pre-heat oven to 375
- Mix Ricotta, lemon zest, thyme and eggs, salt and white pepper to taste. Set aside.
- 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.
- Grease pan and ladle a coating of sauce onto baking dish
- Place first layer of pasta down.
- Spoon 1/3 of the ricotta mixture, sprinkle with half the shrimp, ladle on sauce to cover
- Repeat with another layer, and top with final pasta sheet, ladle a thin coating of sauce and grate fontina to cover.
- Bake 30-45 minutes, uncovered until brown and bubbly. Place a foil-covered cookie sheet under pan to catch overflow.
- 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)