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Do you love delicious first courses? Try the zucchini and shrimp lasagna

lasagna courgettes and shrimps

It takes very little to prepare zucchini and shrimp lasagna, a quick and easy recipe perfect for Sunday lunches too.

Lasagna recipes don’t have to be long and complicated, quite the contrary. Often a minimum of organization and, why not, the help of some ready-made ingredients are enough to make the preparation faster but still excellent. In the case of zucchini and shrimp lasagna, the shortcut could be the use of ready-made bechamel.

We have also prepared that because in the cooking time of the zucchini and shrimps we would not have known what else to do, but you can choose the way you prefer. The important thing, as always, is the final result. Let’s see how to prepare one of the fastest delicious recipes ever.

lasagna courgettes and shrimps
lasagna courgettes and shrimps

How to prepare the recipe for lasagna zucchini and shrimp

  1. First wash the courgettes , trim them and cut them into slices. Cook them in a pan with two tablespoons of oil, a clove of garlic and a pinch of salt for 5-10 minutes . Make sure they are well browned so they will be tastier.
  2. In a separate pan, heat the remaining oil and cook the shrimp for about 3 minutes, just long enough for them to turn pink.
  3. Meanwhile , prepare the béchamel . Melt the butter in a saucepan then add the flour and cook, stirring until it has taken on a hazelnut color. Pour in the milk, stirring with a whisk, add a teaspoon of coarse salt and cook over medium heat, stirring often, until it thickens. Finally, perfume with nutmeg.
  4. Now that all the ingredients are ready, all that remains is to assemble the lasagna. Spread a thin layer of béchamel on the bottom of a pan suitable for cooking in the oven. Cover with the pasta for lasagna then start the layers: first the béchamel, then the zucchini and shrimps and finally a sprinkle of Parmesan. Continue to obtain 3-4 layers of pasta but leave only the béchamel and parmesan on the last.
  5. Cook them at 180 ° C for 35-40 minutes , take them out of the oven and let them cool for 10 minutes before serving.

We love quick and easy recipes like this one so here are 5 more ideas for great zucchini lasagna .


You can prepare these lasagna even a day in advance and keep them in the refrigerator until it’s time to put them in the oven. Once cooked, they can be kept for a couple of days, always in the refrigerator. They are excellent heated both in the pan and in the microwave.

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