INGREDIENTS for 4 people:
- 400 g of Sfoglia Fresca (Gluten Free by De Angelis)
- 500 g of Shrimps
For the Béchamel:
- 100 g Flour (Gluten Free e.g. corn flour)
- 1 l of Milk
- 100 g Butter
- Nutmeg to taste
- Salt to taste.
For the Genoese Pesto:
- 200 g Extra Virgin Olive Oil
- 30 g pine nuts
- 140 g of Grana Padano cheese (grated)
- 100 g of Basil
- 60 g of Pecorino cheese (grated)
- Salt to taste
- Half a clove of garlic
PROCEDURE
Start by preparing the béchamel sauce. Take a high-bottomed saucepan and let the butter melt. Add the flour, stirring well with a whisk to prevent lumps from forming, and let it cook until it has a hazelnut color. Pour all the milk into the pot while continuing to stir with the whisk and add the nutmeg and salt to the mixture (best to taste to adjust the flavor). Cook the béchamel for about 15 minutes until it reaches desired consistency and flavor, only then transfer the mixture to a bowl to cool.
Move on to preparing the pesto by putting in a blender: garlic, pine nuts, basil, oil, grated cheese and a pinch of salt to taste. The secret to keeping the mixture going is to add an ice cube and mix until the mixture has a velvety consistency.
Take a pot of lightly salted water and boil the shrimp once the water starts to boil for about 3-4 minutes. Drain and place the shrimp to cool on a plate.
Once all the ingredients are ready, assemble the lasagna in an ovenproof dish starting with a layer of béchamel sauce, then the puff pastry, more béchamel sauce with a few sprinkles of pesto and the shrimp. Layer the lasagna following this order and bake in a preheated oven at 200°C for about 40 minutes.
Let cool for 10 minutes and the Pesto and Shrimp Lasagna is ready to serve!