Lasagna with Shrimp Recipe

Ingredients:

• 1 pound or 500g lasagna noodles
• 1 pound or 500g shelled shrimps
• 3 chopped garlic cloves
• 1 chopped onion
• 4 canned diced tomatoes (2 cans approx)
• 1 small bunch of hacked parsley
• 2 tablespoons extra-virgin olive oil
• 2 tablespoon tomato paste
• 1/2 cup or 200g grated Parmesan

For bechamel sauce

• 2 cups or 1/2 litre of milk
• 3 tablesoups flour
• 2 tablesoups butter

Instructions

I-We start the recipe
 • Heat up the olive oil in a frying pan, brown slightly the onion along with the pressed garlic.
   Add tomatoes and tomato paste, salt and pepper. When sauce is even, add shrimps and parsley. Simmer for a few minutes.
   It is important not to overcook the shrimps or they will reduce dramatically in size.

II-Prepare lasagnas
• Boil enough water and cook the lasagna noodles in boiling water only 5 minutes, not even quite al dente.
  Drain them, turn them under cold water and let them on a clean linen dry. Mix them up in olive oil to keep them from sticking to one another while you are executing the next steps.

III-Prepare bechamel sauce
• Melt the butter in a saucepan under low heat. Add the flour and mix it well, until well blended.
  Whisk in the milk and mix thoroughly. Add pinch of salt and pepper, cook 5 minutes while stirring; the trick is to bring the sauce to almost boiling level; when it's about to boil,
  lower the heat

IV-Assembling the lasagna
• Preheat the oven to 375°.
• Spread with butter the rectangular lasagna pan that you will use so that is well greased-up. Line the bottom with a coat of lasagna noodles (for our dish we have 3 layers
  of  lasagna pasta),  then spread with a coat of tomato-shrimp sauce, then with a coat of sauce white sauce, then of a coat of lasagnas. Repeat operation once again by ending
  with a coat of lasagna noodles covered with a coat of white sauce. Sprinkle with grated Parmesan and bake in oven at 375° F (180 ° C)  for 40 minutes.

allow the lasagna 15 minutes for it to cool down; serve while hot