Rolled Lasagna Sheets with Shrimp

Ingredients

• 16 lasagna sheets
• Salt
• 40 g Butter
• 1 small onion
• 40 g flour
• 250 ml fish stock
• 100 ml White wine
• 150 ml Heavy Cream
• Salt
• Pepper
• 1 pinch nutmeg
• 0.5 tsp lemon thyme
• 500 g scampi (ready to eat)
• 200 g grated Emmental cheese
• 1 tsp butter
• basil (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Cook the lasagna sheets in plenty of salted water according to package instructions. Then lift them individually from the water, shock with cold water, drain and lay them side by side on foil.

3. 3.

   For the sauce, peel, halve and finely dice the onion, sauté it in butter. Sprinkle flour over it and cook until lightly browned. Gradually pour in all liquids while stirring. Bring to a boil, then simmer for about 2 minutes before seasoning heavily.

4. 4.

   Coarsely chop two-thirds of the scampi and mix with half of the cheese into the sauce. Place two lasagna sheets slightly overlapping next to each other, spread the thick sauce over them, then roll up into eight rolls.

5. 5.

   Place the rolls in a baking dish, sprinkle with remaining cheese, and bake for about 15 minutes until golden brown.

6. 6.

   Meanwhile, warm the remaining scampi in butter. Remove the lasagne rolls from the oven, plate on preheated plates, garnish with scampi and basil, and serve.