Grilled vegetables and shrimp are the centers of these small rolls made of lasagna and surrounded by a tomato sauce. I've pushed the delicacy to the point of garnishing them with grated Emmenthal and tiny coconut milk and curry sauce. Tasty!
Ingredients
3 tbsp. soup. Butter
4 garlic cloves, minced
3 tbsp. all-purpose flour
2 1/2 cups of milk
1/4 tsp. freshly chopped parsley, plus more for garnish
pinch of red pepper flakes
1/2 cup dry white wine
1 3/4 cup grated mozzarella, divided
1/2 cup freshly grated Parmesan
salt and pepper
1 pound shrimp, coarsely chopped
Juice of 1 lemon
10 cooked lasagna noodles
2 cups of ricotta
Preparation
Preheat the oven to 350 degrees f.
In a skillet, melt the butter. Add the garlic and cook for 1 minute, then add the flour and whisk until lightly browned, about 1 minute more.
Stir in the milk, parsley, and a pinch of pepper flakes, and let the sauce thicken for 2 to 3 minutes.
Add the wine, 1/2 cup of the mozzarella, and the Parmesan, then season with S&P.
Add the shrimp and cook for 2 more minutes. Stir in the lemon juice.
Place the cooked noodles on a clean work surface.
Place a thin layer of sauce in a large baking dish.
On the pasta, spread a layer of ricotta, then a layer of the shrimp mixture.
Roll up and pour the remaining sauce on top.
Sprinkle with 3/4 cup of mozzarella.
Bake for 20 minutes, then finish cooking on broil, for 2 minutes.
Garnish with parsley and serve.
