Hi. I want to take a risk and try a spinach lasagna with shrimps?!?!

Hi. I want to take a risk and try a spinach lasagna with shrimps?!?

I can only use frozen shrimps, and I most probably won;t use actual spinach: the noodles are the green flavoured kind. Any ideas?

20 hours ago
Ok, basically should I just make my standard tomatoe sauce, and ad spinach and shrimps. It also has white sauce (bachamel sauce)? And is it true that shrimps will give you an upset tummy?

20 hours ago
Thanks refused TM, you will. Thanks everyone.

20 hours ago
Ok what is a primavera sauce ?

20 hours ago
Ok what is a primavera sauce ?

As I don't know where you live, I am unsure of the products you have access to, but if you can find a Gratinoise Sauce, that is going to give you a much better result than traditional tomato sauces.

I agree with earlier answers that you need some real spinach, but you are fine with the frozen type as long as you get as much of the water out as possible before starting. That goes for the shrimps too. GET THE WATER OUT ! Very important.

You want to build your lasagne as least 6 hours before you really want to bake it. Don't put the lasagne sheets in water and let your sauce do the work for you instead. This eliminates a watery taste and the taste of your sauce is more prevalent.

Heat up the sauce a bit making sure you don't burn anything. Place a thin layer of the heated sauce on the bottom of the baking dish and then lay the first level of Lasagne.

Put another thin layer of sauce over the Lasagne sheets and then something like ham or mushrooms. Put the next layer of lasagne down, another layer of sauce and then another layer of ham or mushrooms. Another layer lasagne followed by sauce and now it is time to lay your shrimp being sure that you spread them very evenly over the pan. Lasagne, sauce and then your spinach followed by the last (4th layer) of lasagne covered by the remainder of the sauce. You need about 3/4 quart of sauce for a 9 x 13 pan (U.S. measurements).

When you are ready to bake, oven should be at 400 °F. Cover the lasagne with a layer of fresh cream and then with tin foil and bake for about 10 - 12 minutes. Take it out and prick holes from the top with a fork or knife allowing the cream to run throughout the lasagne and then top with emmenthal chease and oregano.

Lasagne is like pizza as you can make many different variations from the same basic concept. If you want a more spicy version, consider using pili pili with the shrimp layer or something like a Cajun spice. It all comes down to a question of taste.

I wrote this all freehand, so I better get a best of answers. ;-)

Bon apetite !