Rolled Lasagna Noodles with Shrimp
Ingredients
- For the lasagna
- 16 Lasagne noodle
- salt
- For the sauce
- 40 grams butter
- 1 small onion
- 40 grams Pastry flour
- 250 milliliters fish stock
- 100 milliliters white wine
- 150 milliliters Whipped cream
- salt
- peppers
- 1 pinch Nutmeg
- ½ tsp Lemon thyme
- For the shrimp
- 500 grams shrimp (ready to eat)
- 200 grams grated Emmentaler cheese
- 1 tsp butter
- Basil (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the lasagna, cook the lasagna sheets in salted water according to package directions. Then individually lift out of the water, rinse with cold water, drain and lay next to each other on plastic wrap.
For the sauce, peel and halve onion and cut into small cubes. Sauté in butter until translucent. Sprinkle in the flour while stirring. Gradually pour in the wine and fish stock while whisking and bring to a boil. Boil for about 2 minutes, then season with salt, pepper, nutmeg and lemon thyme.
For the shrimp, chop 2/3 of the shrimp coarsely and mix into the sauce with half of the cheese. Lay two lasagne sheets slightly overlapping side by side and spread the sauce on it. Then roll tightly. Repeat for a total of 8 rolls.
Place rolls in a baking dish and sprinkle with the remaining cheese. Place in the oven and bake until golden, about 15 minutes.
Meanwhile, melt butter in a pan and sauté the remaining shrimp. Take lasagna rolls from the oven, arrange on warmed plates with the sautéed shrimp and garnish with basil.
