Description
An innovative twist on a classic, this lasagna features savory shrimp dumpling filling, creamy cheese layers, and delicate dumpling wrappers. Prepare for an unforgettable culinary adventure that fuses Asian and Italian flavors beautifully.
Ingredients
Scale
- 2 lbs raw medium shrimp (21/25 count), peeled and deveined
- 1 tbsp cornstarch (for shrimp)
- Salt and white pepper to taste
- 1 inch fresh ginger, minced
- 4 cloves garlic, minced
- 4 scallions, white and light green parts sliced, green tops reserved for garnish
- 1 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 24–30 square or round dumpling/wonton wrappers
- 15 oz whole milk ricotta cheese
- 8 oz mascarpone cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 cup shredded Asiago cheese, divided
- Olive oil or cooking spray for greasing
Instructions
- 1. Prep the Shrimp & Aromatics: Peel, devein, and pat shrimp dry. Roughly chop 2/3 of the shrimp; leave 1/3 whole or halved. Toss chopped shrimp with a pinch of salt, white pepper, and 1 tsp cornstarch. Mince ginger, garlic, and slice scallions (white/light green parts).
- 2. Craft the Dumpling Filling: In a bowl, combine chopped shrimp, ginger, garlic, most scallions, soy sauce, sesame oil, rice vinegar, and remaining 1 tsp cornstarch. Mix gently.
- 3. Prepare the Creamy Cheese Layer: In another bowl, mix ricotta, mascarpone, egg, parsley, 1/2 cup Asiago cheese, salt, and pepper until smooth.
- 4. Assemble the Lasagna: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of creamy cheese mixture on the bottom. Layer with dumpling wrappers (lightly overlapping). Spread half the shrimp mixture over wrappers, then 1/3 of the remaining creamy cheese, then a sprinkle of mozzarella and Asiago. Repeat layers: wrappers, remaining shrimp, 1/3 creamy cheese, more mozzarella/Asiago. Top with a final layer of wrappers, remaining creamy cheese, and generous amounts of both mozzarella and Asiago.
- 5. Bake to Golden Perfection: Cover dish with foil and bake for 25 minutes. Remove foil and bake for another 20-30 minutes, or until golden brown and bubbly. Let rest 15-20 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 55 mins