This is one of my favorite recipes for lasagna. Lasagna is usually a hot dish which is baked in the oven and served as an entrée, between the appetizers and the dessert.
But what about if you like the concept of sandwiching a filling between lasagna sheets (or something else) for an appetizer or dessert? The good news is there are appetizer lasagna recipes and dessert lasagna recipes as well as the more traditional ones.
That’s right, recipes for lasagna can be as creative as you are!
Take the following appetizer lasagna recipe for example. Using beets instead of pasta keeps this lasagna light and healthy and adding a chilled shrimp filling gives it a gourmet touch.
You can cook your own beets or use ones from a jar. Use them as they are or trim them into rectangles. You can drain the slices on paper towels if you don’t want a lot of juice.
This is a simple recipe, combining thin slices of beets with a creamy shrimp and mandarin orange mixture. It is light, refreshing and makes a wonderful appetizer.
Purists might argue that lasagna has to contain lasagna noodles and if you like you can replace the beets with those. Boil them first and when they are tender use them in place of the beets. This will make the appetizer heavier but more like a traditional lasagna recipe.
The garnish for this seafood lasagna is up to you. In the recipe we have suggested lemon, chives and a spoonful of pesto but you can add tomato wedges, fresh parsley or basil, cocktail onions or anything else you want.
This is a modern, creative appetizer so feel free to put your own stamp on it and make it as decorative and unique as you like.
2 cups (650g) chilled, cooked shrimp
½ grated medium carrot
12 large beetroot slices
1 small can mandarin orange segments, drained and finely chopped
Zest from ½ lemon or ½ teaspoon lemon juice
1 1/3 cups (320ml) mayonnaise
Green pesto, to serve (optional)
Lemon wedges and fresh chives, to garnish
Combine the shrimp, mayonnaise, mandarin segments and carrot in a bowl.
Stir in the lemon zest or lemon juice.
Cover and chill for half an hour.
Put a beetroot slice on each of 4 chilled small plates.
Top with 1/3 of the shrimp mixture and flatten it out a bit.
Top that with another beetroot slice and another 1/3 of the shrimp mixture, again flattening it out.
Finish with the final beetroot slice and the rest of the shrimp mixture, using a melon baller to shape this top layer.
Garnish the plates with chives and lemon wedges, and perhaps a little green pesto.
At first glance this exciting chilled shrimp appetizer recipe resembles a lasagna but in different colors. So is it possible to have a lasagna which is served chilled instead of hot and with beets instead of pasta noodles?
Of course it is and you can be really imaginative with this one, serving anything you want as a garnish.
You can see the chives, lemon and pesto in the photo but serve whichever garnishes you fancy.
If you want to swap the beets for cooked lasagna noodles to give this shrimp lasagna a more authentic feel that is your choice. It is pretty good both ways.