Open Lasagna with Shrimp, Dill, and Lemon sauce

This recipe makes four large and very filling servings of open lasagna. If you want smaller portions to serve eight people, you can either cut the lasagna sheets in half and make four layers or use whole lasagna sheets but only make two layers.

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You will need

16 fresh lasagna sheets

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) butter

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

1 tbsp (15 ml) garlic, finely chopped

1½ tbsp (22½ ml) red chili, finely chopped

3 tbsp (45 ml) lemon zest, finely grated

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

3 tbsp + 1 tsp (50 ml) lemon juice

2 cubes of fish bouillon

1⅔ cups (400 ml) heavy cream

⅓ cup + 1 tbsp (100 ml) Philadelphia cream cheese

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

⅓ cup + 1 tbsp (100 ml) dill, finely chopped

2 tsp (10 ml) honey

Freshly ground black pepper

9 oz (250 g) peeled shrimp (weight after peeling)

Salt, to taste

Topping

Browned butter

Seaweed caviar

Chili, thinly sliced

How to make it

1. Prepare all ingredients by peeling, chopping, grating, and juicing as needed.

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

1 tbsp (15 ml) garlic, finely chopped

1½ tbsp (22½ ml) red chili, finely chopped

3 tbsp (45 ml) lemon zest, finely grated

3 tbsp + 1 tsp (50 ml) lemon juice

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

⅓ cup + 1 tbsp (100 ml) dill, finely chopped

9 oz (250 g) peeled shrimp (weight after peeling)

Topping

Browned butter

Chili, thinly sliced

2. Place the lemon zest in a small saucepan with a bit of water and simmer for one minute. Drain the water and set the zest aside.

Water

3 tbsp (45 ml) lemon zest, finely grated

3. Heat a sauté pan with butter and olive oil. Sauté the shallots over medium heat until softened. Add the garlic, chili, and lemon zest. Cook for a few more minutes, stirring regularly.

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) butter

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

1 tbsp (15 ml) garlic, finely chopped

1½ tbsp (22½ ml) red chili, finely chopped

3 tbsp (45 ml) lemon zest, finely grated

4. Add wine, lemon juice, and fish bouillon. Let it simmer until the liquid has reduced slightly.

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

3 tbsp + 1 tsp (50 ml) lemon juice

2 cubes of fish bouillon

5. Stir in the cream and Philadelphia cream cheese. Simmer until the sauce thickens.

1⅔ cups (400 ml) heavy cream

⅓ cup + 1 tbsp (100 ml) Philadelphia cream cheese

6. Add the Parmesan cheese and dill. Stir until the cheese has melted.

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

⅓ cup + 1 tbsp (100 ml) dill, finely chopped

7. Add the honey, freshly ground black pepper, and shrimp. Taste and season with salt as needed. Adjust seasoning if necessary.

2 tsp (10 ml) honey

Freshly ground black pepper

9 oz (250 g) peeled shrimp (weight after peeling)

Salt, to taste

8. Bring a large pot of water to boil for the lasagna sheets. 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 1 below.

16 fresh lasagna sheets

9. Heat the sauce.

To assemble

10. Place one lasagna sheet on each of four plates (preferably pre-warmed). Spread a thin layer of shrimp sauce and sprinkle with a little Parmesan cheese. Add a second lasagna sheet and top with more sauce and Parmesan. Repeat until each plate has 4 layers. Drizzle with browned butter and top with seaweed caviar and thinly sliced chili. Serve immediately with a fresh green salad on the side.

Browned butter

Parmesan cheese, finely grated

Seaweed caviar

Chili, thinly sliced

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Tip & tricks

Tip 1: 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.