Description
Unlock a new level of culinary delight with this fusion Shrimp Dumpling Lasagna, blending comforting pasta layers with vibrant Asian-inspired flavors. Each bite delivers tender shrimp, savory dumpling filling, and a creamy, umami-rich sauce.
Ingredients
- 1 lb raw shrimp (21/25 count), peeled, deveined, and finely chopped
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 (10 oz) package frozen chopped spinach, thawed and thoroughly squeezed dry
- 2 cups (16 oz) whole milk ricotta cheese, full-fat
- 1/2 cup grated Asiago cheese, plus extra for topping
- 1/4 cup grated fresh Parmigiano-Reggiano (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups heavy cream
- 12–16 no-boil lasagna noodles (or par-boiled traditional)
- 1 (12 oz) package square wonton wrappers
Instructions
- Prepare Shrimp Filling: In a bowl, combine chopped shrimp, minced ginger and garlic, soy sauce, and oyster sauce. Heat 1 tbsp oil in a pan over medium-high heat. Briefly sauté shrimp mixture for 1-2 minutes until just pink. Set aside to cool slightly.
- Make Ricotta-Spinach Mixture: In another bowl, combine ricotta cheese, thoroughly squeezed spinach, 1/2 cup Asiago, Parmigiano-Reggiano (if using), salt, pepper, and nutmeg. Mix well.
- Prepare Cream Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in heavy cream. Cook, stirring constantly, until the sauce thickens to coat the back of a spoon. Season with salt and pepper.
- Assemble Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of cream sauce on the bottom of a 9×13 inch baking dish. Lay 3-4 lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture over the noodles, then half of the shrimp filling.
- Add Wonton Layer: Place a single layer of wonton wrappers over the shrimp, slightly overlapping. Ladle about 1/2 cup of cream sauce over the wontons and sprinkle with 1/4 cup Asiago cheese.
- Repeat Layers: Repeat with another layer of lasagna noodles, the remaining ricotta-spinach mixture, the remaining shrimp filling, another layer of wonton wrappers, and more cream sauce.
- Final Layer & Bake: Top with the last layer of lasagna noodles, remaining cream sauce, and a generous sprinkle of Asiago cheese. Cover the dish tightly with aluminum foil.
- Bake: Bake for 30 minutes covered. Remove foil and bake for an additional 15-20 minutes, or until bubbly and golden brown on top.
- Rest: Let the lasagna rest for 15-20 minutes before cutting and serving.
- Prep Time: 30 mins
- Cook Time: 50 mins