Shrimp Lasagne with Spinach and Creamy Bechamel Sauce
5 cups milk
1/2 cup unsalted butter
1/4 cup all purpose flour
1 teaspoon herbed sea salt
1/4 teaspoon fresh grated nutmeg
1- 28 ounce can San Marzano tomatoes, smashed, retaining sauce
2 cups onion, finely chopped
1 cup sweet pepper, orange, red, yellow, finely chopped
1 cup carrots, finely diced
1 cup celery, finely diced
1 cup white wine
1/2 cup extra virgin olive oil
3 tablespoons garlic, chopped
2 tablespoons worcestershire sauce
2 teaspoons herbed sea salt
2 teaspoons black pepper
2 teaspoons dried oregano
6 sprigs fresh thyme
4 small bay leaves
1 pound Gulf shrimp, 31/35 count peeled and deveined
1 box Italian semolina thin flat lasagne sheets
1 -5 ounce box baby spinach
1 cup Parmigiano Reggiano cheese, grated
Melt butter on medium heat, add flour whisking until incorperatedinto butter. Cook on low heat 2-3 minutes. Raise heat to medium, add milk and herbed salt. Whisk continuously until sauce bubbles and thickens, about 6-7 minutes. Remove from heat and add nutmeg. Set aside while you prepare the rest.
In a dutch oven heat extra virgin olive oil on medium heat. Add garlic, onions, carrots, peppers and celery, cook until softened about 10 minutes. Add herbed salt, pepper, oregano and thyme. Add wine and cook for 2 to 3 more minutes. Add San Marzano tomatoes and their sauce, worcestershire and bay leaves. Bring to a boil then lower to a simmer and cook for 20 minutes so flavours combine. Add shrimp and cook until done about 5 minutes. Remove from heat.
Pre heat oven to 350 degrees.
You will need a lasagne pan, 9x13. Cover the bottom of the pan with bechamel sauce, next layer noodles, layer of spinach, add layer of shrimp sauce. Repeat one more time. Then add a layer of bechamel, noodles, and bechamel. Top with Parmegiano Regiano cheese.
Cover with foil. Let rest at room temperature for 1 hour before cooking. Put in preheated oven for 30 to 35 minutes.
Serves 6 to 8 people. Enjoy!