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California Cheese and Green Chile Shrimp Lasagna

California Cheese and Green Chile Shrimp Lasagna Recipe

The authentic Latin flavors of tomatillos, jalapeños, and panela cheese make this recipe a delicious, unique twist on traditional lasagna. It’s creamy and rich without a lot of heavy, high-fat ingredients and the shrimp adds lean protein.


Ingredients
For the Sauce
1
pound
tomatillos, husked, washed and cut into quarters
2
large jalapeños, seeded and chopped
1/2
cup
coarsely chopped onion
2
cups
cilantro leaves
1
tablespoon
salt
1
can
whole green chiles (7-ounce can)
5
romaine lettuce leaves
4
green onions
6
cloves
garlic
For the Lasagna
1
pound
cooked shrimp, cut in half lengthwise

1
package
oven-ready lasagna noodles (12 noodles)
3
cups
grated California panela
2
cups
pre-shredded California Monterey Jack
Directions
To make sauce: In a blender or food processor, pulse tomatillos, jalapeños and 1 1/2 cups cold water just until chunky.
Add onion, cilantro, salt, chiles, lettuce, green onions, and garlic.
Purée about 2 minutes or until smooth.
To make lasagna: Preheat oven to 350°F.
In a 13-inch by 9-inch by 2-inch baking dish, spread 1 cup of the sauce.
Layer one third of the shrimp over the sauce.
Place 3 lasagna noodles over the shrimp. Noodles should not overlap or touch side of pan since they will expand when baked.
Combine cheeses and sprinkle about 2 cups over noodles.
Repeat layering sauce, shrimp, noodles, and cheese two more times.
Top with remaining 3 lasagna noodles and spread remaining sauce over noodles.
Sprinkle with remaining cheese.
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake 10 to 15 minutes or until hot and bubbly.
Allow to rest for 10 minutes. Cut into squares and serve immediately.

The base number of servings for this recipe is 8
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