Open Lasagna with Shrimp and Creamy Stock Sauce

A luxurious and flavorful dish that's still easy to make—perfect for both weekend dinners and special weekdays. The sauce is best made with homemade shellfish stock, as it's truly the stock that sets the tone for this dish. This makes four large and very filling portions. If you prefer smaller portions to serve eight, you can either cut the lasagna sheets in half and build four layers, or use whole sheets but only make two layers.

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You will need

16 fresh lasagna sheets

Sauce

¾ cup + 1 tbsp (200 ml) shallots, finely chopped

¾ cup + 1 tbsp (200 ml) fennel, finely chopped

1 tbsp (15 ml) garlic, finely chopped

1 tsp-1 tbsp (5-15 ml) red chili, finely chopped (amount depending on type of chili and heat preference)

⅓ cup + 1 tbsp (100 ml) carrot, grated

1 tbsp (15 ml) olive oil

2 tbsp (30 ml) butter

¾ cup + 1 tbsp (200 ml) shellfish stock, preferably homemade (see tip 1 below)

⅓ cup + 1 tbsp (100 ml) dry white wine

1 ⅔ cups (400 ml) heavy cream

¾ cup + 1 tbsp (200 ml) + 2 cups + 1 tbsp (500 ml) Parmesan cheese, finely grated

9 oz (250 g) peeled cooked shrimp (about ⅓ cup + 1 tbsp - 100 ml) reserved for topping) *See tip 1 below

Sea salt, to taste

Freshly ground black pepper, to taste

Crispy Fennel and Dill Topping

Neutral oil, for frying ** See tip 2 below

1 ¼ cups (300 ml) fennel, thinly shaved (use a mandoline if possible)

3 tbsp + 1 tsp (50 ml) all-purpose flour

Sea salt

Freshly ground black pepper

8 or more large dill sprigs

Fennel fronds (the soft green tops)

Red chili, thinly sliced

How to make it

1. Prepare all that is to be peeled, chopped, and grated. Set each in its own bowl or pile to make cooking smoother.

¾ cup + 1 tbsp (200 ml) shallots, finely chopped

¾ cup + 1 tbsp (200 ml) fennel, finely chopped

1 tbsp (15 ml) garlic, finely chopped

1 tsp-1 tbsp (5-15 ml) red chili, finely chopped (amount depending on type of chili and heat preference)

⅓ cup + 1 tbsp (100 ml) carrot, grated

¾ cup + 1 tbsp (200 ml) + 2 cups + 1 tbsp (500 ml) Parmesan cheese, finely grated

1 ¼ cups (300 ml) fennel, thinly shaved (use a mandoline if possible)

Red chili, thinly sliced

Sauce

2. Heat olive oil and butter in a large sauté pan over medium heat. Add shallots, fennel, garlic, chili, and carrot. Sauté while stirring until the vegetables have softened slightly.

1 tbsp (15 ml) olive oil

2 tbsp (30 ml) butter

¾ cup + 1 tbsp (200 ml) shallots, finely chopped

¾ cup + 1 tbsp (200 ml) fennel, finely chopped

1 tbsp (15 ml) garlic, finely chopped

1 tsp-1 tbsp (5-15 ml) red chili, finely chopped (amount depending on type of chili and heat preference)

⅓ cup + 1 tbsp (100 ml) carrot, grated

3. Add the shellfish stock and white wine. Let simmer until reduced by half. Remove from heat and let cool slightly. Blend the vegetable mixture with the reduced stock and wine until smooth. Return the sauce to the pan.

¾ cup + 1 tbsp (200 ml) shellfish stock, preferably homemade (see tip 1 below)

⅓ cup + 1 tbsp (100 ml) dry white wine

4. Gradually stir in the cream and let it cook into the vegetable base. Add the Parmesan cheese and season with sea salt and black pepper, keeping in mind that the shrimp will also add some saltiness. Set aside while you prepare the rest.

1 ⅔ cups (400 ml) heavy cream

¾ cup + 1 tbsp (200 ml) Parmesan cheese, finely grated

Sea salt, to taste

Freshly ground black pepper, to taste

5. Bring a large pot of water to boil for the lasagna sheets. Meanwhile, prepare the fried garnishes: In a plastic bag, combine flour with a pinch of salt and pepper. Add the shaved fennel and shake to coat, gently massage in the flour. Shake off excess.

1 ¼ cups (300 ml) fennel, thinly shaved (use a mandoline if possible)

3 tbsp + 1 tsp (50 ml) all-purpose flour

Sea salt

Freshly ground black pepper

6. Heat oil in a pot or deep pan to 365°F (185°C). Fry the dill sprigs for a few seconds until crisp. Remove with a slotted spoon and drain on paper towels. Do the same with the fennel fronds. Finally, fry the floured fennel until golden and crisp. Drain on paper towels.

Neutral oil, for frying ** See tip 2 below

8 or more large dill sprigs

Fennel fronds (the soft green tops)

1 ¼ cups (300 ml) fennel, thinly shaved (use a mandoline if possible) and floured

7. Reheat the sauce and stir in the shrimp, reserve about ⅓ cup + 1 tbsp for topping. Taste and adjust seasoning if needed.

9 oz (250 g) peeled cooked shrimp (about ⅓ cup + 1 tbsp - 100 ml) reserved for topping) *See tip 1 below

8. Add salt to the boiling water only after it reaches the boiling point. Cook the lasagna sheets for about 1 minute or until al dente. Drain carefully. ***See tip 3 below.

16 fresh lasagna sheets

Assembly

9. Take out 4 plates and on each (ideally heated) plate, place one lasagna sheet. Spread a thin layer of sauce over the pasta and sprinkle with some Parmesan. Add a second lasagna sheet, more sauce, and cheese. Repeat until each plate has 4 layers total.

16 fresh cooked lasagna sheets

2 cups + 1 tbsp (500 ml) Parmesan cheese, finely grated

Sauce with shrimp

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Tip & tricks

Tip 1: Seafood Stock: Save shells and heads from seafood and make seafood stock. Heads and shells can be frozen until one has enough to make the stock:

2.2 lbs of heads and shells from shrimp, crayfish, and/or lobster

1 carrot, coarsely sliced

1 large yellow onion, cut into large pieces

½ leek (it’s okay to use the dark green part), washed and cut into pieces

½ large or one small fennel (or 1 tbsp fennel seeds), cut into pieces

5.3 oz celeriac, peeled and cut into pieces

2 ½ tbsp tomato paste

¼ cup canola oil

Water

3/4 cup dry white wine

10 white peppercorns

1 bay leaf

Instructions

1. Preheat the oven to 437°F.

2. Put the shells in a bowl and crush them with a hammer. Then spread the shells in a roasting pan.

2.2 lbs of heads and shells from shrimp, crayfish, and/or lobster

3. Distribute carrot, onion, leek, fennel or fennel seeds, and celeriac over the shells. Dot with tomato paste and sprinkle with canola oil. Put in the oven and roast shells and vegetables for 15 – 20 minutes.

1 carrot, coarsely sliced

1 large yellow onion, cut into large pieces

½ leek (it’s okay to use the dark green part), washed and cut into pieces

½ large or one small fennel (or 1 tbsp fennel seeds), cut into pieces

5.3 oz celeriac, peeled and cut into pieces

2 ½ tbsp tomato paste

¼ cup canola oil

4. Transfer the shells and vegetables to a large pot or saucepan. Add wine, white peppercorns, and bay leaf. Fill the saucepan with water so that it covers seafood and vegetables. Let it simmer slowly for 30 minutes. Skim the stock regularly.

Water

3/4 cup dry white wine

10 white peppercorns

1 bay leaf

5. Remove from the heat and let the stock with vegetables and shells stand in room temperature until it has cooled completely, about 1 hour.

6. Strain the stock directly into another large pot or saucepan. Squeeze out as much liquid as possible from the shells and vegetables. Discard shells and vegetables.

7. Boil the stock without a lid. When it starts boiling, lower the heat so that it simmers. Let the stock boil until it is reduced to half, about 1 hour. Skim off the stock regularly.

8. Freeze the seafood stock in convenient portions.

Tip 2: Avoid frying odors by using peanut oil for frying. It minimizes smell.

Tip 3: Pasta water and salt: Use ½ tablespoon of salt (10 grams) per just over 1 quart (1000 ml) of water. Use 1 ½ tablespoons of salt (30 grams) per 3.2 quarts (3000 ml) of water. Add the salt only once the water is boiling, as adding it earlier can increase the time it takes for the water to boil.