Ingredients:

500 g clean and peeled prawns 12 sheets of lasagna pasta 3 tablespoons of butter. 1 small onion, chopped 3 cloves of garlic, minced 1 cup of cream of milk 1 cup of milk 1 cup grated parmesan cheese 1 cup grated mozzarella cheese 1/2 cup ricotta cheese 1/4 cup fresh parsley, chopped Salt and pepper to taste Olive oil

Instructions:

Preheat the oven to 180°C (350°F). Cook lasagna sheets according to package instructions. Hurry up and book. In a large skillet, melt 2 tablespoons of butter and a pinch of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until pink. Remove the prawns and reserve. In the same skillet, add the remaining butter and saute the onion and garlic until tender. Add the cream and milk, and mix well. Cook on low heat until sauce begins to thicken. Add parmesan, salt and pepper to taste.

Cook until the cheese is melted and the sauce is nice and creamy. To assemble lasagna, place a layer of white sauce at the bottom of a baking fountain.

Add a layer of lasagna sheets, then a layer of shrimp, some ricotta and chopped parsley. Repeat the process until the source is complete, finishing with a layer of white sauce and mozzarella cheese on top. Bake for 25-30 minutes, or until the top is golden and bubbly.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes Calories: 520 kcal | Servings: 6 servings