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    Shrimp Lasagna

    By Better Homes and Gardens – Tue, Nov 3, 2009 1:34 AM EST

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    servings:8
    cook time:30min
    recipe source:Better Homes and Gardens

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    The shrimp in this lasagna will surely please the seafood lovers in the family. The mushrooms, stewed tomatoes, Swiss cheese, and Romano or Parmesan cheese make this recipe very similar to traditional lasagna, but the shrimp adds an irresistible flavor of its own. You will be surprised at how quickly it disappears. Now that you have a hunger for Italian food, see more recipes that you can try.

    Ingredients

    • 12 oz. fresh or frozen medium shrimp in shells
    • 8 dried lasagna noodles
    • 1/4 cup butter
    • 1/2 cup chopped fresh mushrooms
    • 2 14 1/2-oz. cans stewed tomatoes, drained and chopped
    • 1/2 tsp. onion powder
    • 1/2 tsp. dried oregano, crushed
    • Dash salt
    • Dash ground black pepper
    • 3 Tbsp. all-purpose flour
    • 1-3/4 cups milk
    • 1 cup shredded Swiss cheese (4 oz.)
    • 1/4 cup dry white wine
    • 1/4 cup grated Romano or Parmesan cheese
    • Fresh oregano leaves (optional)
    • Grated Romano or Parmesan cheese (optional)

    Directions

    1. 1Preheat oven to 375 degrees F. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside.
    2. 2Cook noodles according to package directions; drain. Rinse with cold water; drain again.
    3. 3Meanwhile, for shrimp sauce: In a large saucepan, heat 1 tablespoon of the butter over medium heat. Add mushrooms; cook and stir about 3 minutes or until tender and browned. Stir in tomatoes, onion powder, dried oregano, salt, and pepper. Bring to boiling; reduce heat. Simmer sauce, uncovered, about 10 minutes or until all of the liquid is evaporated. Remove from heat. Stir in shrimp. Cover and set aside.
    4. 4For cheese sauce: In a medium saucepan, heat the remaining 3 tablespoons butter over medium heat. Stir in flour. Gradually stir in milk. Cook and stir until thickened and bubbly. Add Swiss cheese and wine; stir until cheese is melted.
    5. 5To assemble, in an ungreased 2-quart rectangular baking dish, layer half of the shrimp sauce, four of the cooked noodles, and half of the cheese sauce. Repeat layering shrimp sauce, noodles, and cheese sauce. Sprinkle with the 1/4 cup Romano cheese. Place baking dish in a shallow baking pan (for drip catching).
    6. 6Bake, uncovered, about 30 minutes or until edges are bubbly and top is lightly browned. Let stand for 20 minutes before serving. If desired, garnish with the fresh oregano leaves and serve with additional Romano cheese. Makes 8 servings.

    Recipe Source

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    Write Review
    • Since I ....
      By sharon h on Mon, Aug 15, 2011 12:47 PM EDT

      N/A0

      Since I love shrimp in any way, shape or form, I'll be giving this recipe a try!!
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