If you love shrimp and you love lasagna, you will love this dish.
12 Lasagna noodles
3 tbls unsalted butter
1small onion, finely chopped
2 cloves garlic, minced
3 tbls all purpose flour
2½ cups half and half
1 cup Romano, grated
½ teaspoon salt
¼ teaspoon pepper
1 lb medium shrimp, peeled, deveined, and chopped to bite size pieces
½ cup grated Parmesan Cheese
No nutrition information available
Preheat oven to 375 degrees Spray a 13 by 10 aluminum foil pan, for easy clean-up with cooking spray
In large pot of boiling salted water, cook lasagna noodles until they are just done. about 8 min
Drain and set aside.
Melt the butter in a large heavy skillet and cook onion over low heat until very soft, about 5 min. Add the garlic and cook 1 more minute. Over med-low heat, stir in flour with a whisk, then gradually add the half and half allowing the sauce to thicken to the consistency of whipping cream add the cheese and stir well Add the salt and pepper and stir again .Add the shrimp and cook for 1 to 2 min or until they turn pink.
Turn off heat
Spoon about 2 tbls sauce into prepared pan.
Cover bottom of pan with 4 lasagna noodles placing them side by side.
Spoon ⅓rd of sauce over noodles, distributing half of the shrimp evenly. Layer 4 more noodles ⅓of sauce and remaining shrimp. Cover the last 4 noodles and the remaining sauce. Tuck in any edges of the noodles so they are all coated with sauce. Top with Parmesan
Bake for 20 to 25 min, uncovered, until bubbly. Allow to set for 10 minutes before slicing