Artichoke and  shrimp lasagna

Per la versione in italiano, vedi la ricetta Lasagna di carciofi e gamberi.

How about a delicious lasagna dish for Christmas Eve? I like preparing various first course dishes, bites of delicacies which first delight  the eyes and then the  taste buds  with all of their goodness

Artichokes and shrimp, a combination I was not yet familiar with and I decided to try specifically with the lasagna. I am not exaggerating when I say that in my opinion it was the most delicious lasagna dish I have ever eaten.

Artichoke and shrimp lasagna

Artichoke and shrimp lasagna

Ingredients for 4 servings:
1 package egg lasagna
500 gr artichoke hearts (I used artichokes from my father’s small vegetable garden)
1 kg fresh shrimp
250 ml béchamel sauce
Extra virgin olive oil, salt, garlic and parsley.

Sauté 1 clove of garlic in a non-stick pan, add the artichokes and cook them for at least 20 minutes, until done. Add the shrimp, season to taste with salt and add some chopped parsley.

Cook the lasagna sheets for 5 minutes in boiling salted water with some olive oil.

Prepare the lasagna: drizzle an oven dish with some olive oil and place some béchamel sauce on the bottom, make a layer of lasagna, then béchamel, then artichokes and shrimp. Set aside some of the artichokes and shrimp for the garnish.  Repeat these steps for the layers of the lasagna. Finish off the top layer with béchamel and some of the artichoke cooking juices. Add some of the pasta’s cooking water and bake at 200 degrees Celsius for 15 minutes or until golden. It is possible to also prepare single portions, by cutting the sheets of lasagna with a pasta cutter, then preparing as above. Before serving, garnish with some of the artichokes and shrimp set aside earlier.

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