Lasagne Blanco con Gambas

Ingredients

• 2 14 oz cans artichoke hearts (not marinated)
• 1 tablespoon vegetable oil
• 3 sheets fresh lasagne noodles
• 1 1/2 pound fresh prawns, cooked, shelled, and deveined
• 1 1/2 cups natural white cheddar cheese, grated
• Cream Sauce
• 1/4 cup butter
• 2 tablespoons grated onion
• 1/4 cup flour
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 1 1/2 teaspoons chicken bouillon or stock
• 2 cups light cream
• Filling
• 2 cups ricotta cheese
• 2 eggs, lightly beaten
• 1/2 cup freshly grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish. Drain artichoke hearts and cut large pieces into quarters. Set aside. Add oil and lasagne to rapidly boiling salted water and cook until lasagne is aldente. Rinse in cold water, drain, and set aside. If using fresh pasta, do not precook.

To prepare sauce: Melt butter over low heat. Add onion and saute until tender. Blend in flour, salt, pepper and bouillon to make a roux. Cook, stirring constantly, until roux bubbles for 2 minutes and remove from heat. Meanwhile, heat light cream almost to boiling. Pour all at once into roux, stirring vigorously with a whisk to blend well. Bring to a boil over medium heat, cover, and set aside.

To prepare filling: Beat ricotta until smooth (about 3 seconds in a food processor). Stir in eggs and 1/4 cup Parmesan then combine with cream sauce.

To assemble: Place about a third of the lasagne noodles in the bottom of the buttered baking dish. Spread with a third each of the artichoke hearts, prawns, filling, and cheddar . Repeat twice and top with remaining 1/4 cup parmesan. Bake for 40 minutes; let stand 10 minutes before serving.

Submitted 6/13/05.
Source: The Seattle Classic Cookbook
Submitted By: Sheila Nelson
nednelson@msn.com
Lasagne Blanco con Gambas