Lasagne with pesto sauce and shrimps

The preparation is very simple and will take you a little time. Your guests will love this lasagna!

Ingredients

• Plates (sheets) for lasagna
• Pesto sauce - 200 ml
• Shrimps - 300 g
• Mozzarella cheese - 200 g
• Hard cheese Parmesan - 100 g
• Vegetable oil for cooking plates - 50 ml
• Butter for greasing the mold - 25 g
• For the béchamel sauce:
• Butter - 40 g
• Flour - 40 g
• Milk - 700 ml
• Salt
• Pepper
• Nutmeg

Directions

1. To avoid excess, I usually "fit" the plates into shape. And I count out the right amount. The layers are usually 5. So 3x5. For this mold, I took 15 plates of lasagna dough.
2. In a large saucepan, bring the water to a boil, add salt and add vegetable oil. Lower the lasagna plates one at a time and weld them for 5 minutes.
3. Drain and rinse the paste immediately in cold water. Spread the plates out on kitchen towels to dry the dough.
4. Grate hard cheese.
5. Cut the mozzarella cheese into small cubes.
6. Boil the shrimps for 2 minutes from the moment of boiling, overturn in a colander.
7. Prepare a fairly liquid Bechamel sauce: melt the butter in a saucepan. Pour in flour, stir thoroughly. Pour in warm milk and bring to a boil, stirring all the time! Salt, nutmeg. Cook for literally 5 minutes. on a very small light. Stir constantly.
8. Mix the bechamel with pesto and shrimp.
9. Grease the bottom of the mold with butter, distribute a little sauce and lay out a layer of pasta. Now we begin to collect lasagna. A layer of sauce.
10. A little mozzarella cheese.
11. Sprinkle with hard cheese. Repeat layers. The last layer is sauce only, no cheese.
12. We bake lasagna with pesto and shrimps in the oven at 200-220 degrees for about 30 minutes.
13. The pesto and shrimp lasagna is ready. Bon Appetit!