Lasagna with Scampi, Cherry Tomatoes, and Fava Bean Pesto
- Energy Kcal 751
- Carbohydrates g 83.2
- of which sugars g 8
- Protein g 29.6
- Fats g 32.1
- of which saturated fat g 12.83
- Fiber g 7.9
- Cholesterol mg 196
- Sodium mg 890
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 6
PRESENTATION
Lasagne con scampi pomodorini e pesto di fave is a real treat—a twist on classic Italian lasagna, just right for the spring tables of Emilia-Romagna. You get the fresh flavors of sea and land, with tender scampi and colorful fava beans. Not your usual meaty version, this shrimp lasagna feels lighter and really refreshing. And listen, the thin egg pasta sheets—typical of this region—keep everything moist and homemade. Plus, the fava bean pesto lasagna gives a burst of green that totally screams spring. The sweet cherry tomatoes, roasted until they’re like candy, bring a tangy and rich balance. Seriously good.
In Emilia-Romagna, it's often made for special occasions like Easter or family gatherings. You know, when you want something different yet authentically Italian. The cherry tomato lasagna adds a colorful splash and brightness that stands out from the usual versions. Usually, the top is golden and covered with bechamel sauce. It's enhanced with the core of scampi shells, which gives each serving a tasty crispy and savory finish. To be honest, compared to regular seafood lasagna, this one showcases local love for seasonal ingredients and harmony between sea and land. It's perfect for a relaxed weekend or a big celebration.
If you're looking to bring authentic Italian lasagna variations to your table and enjoy healthy lasagna recipes that still feel fancy, this one checks all the boxes. For sure. Every forkful is a new experience—moist pasta, bright veggies, rich shrimp flavor, and the core of spring in every bite. So next time you're planning a special meal, consider this unique dish that really, really brings the heart of Emilia-Romagna to your kitchen. Can't go wrong.
INGREDIENTS
- Ingredients for the lasagna (for a 12x8 inch baking dish)
- Thin egg Lasagne pasta 1.1 lbs (500 g)
- Cherry tomatoes 3 ½ cups (500 g)
- Scampi 12
- Garlic 1 clove
- Oregano 1 tsp - dry
- Sugar 1 tsp
- Thyme to taste
- Fine salt 1 pinch
- Extra virgin olive oil to taste
- For the fava bean pesto
- Fava beans 10.6 oz (300 g) - cleaned
- Pecorino cheese 5.3 oz (150 g) - to grate
- Extra virgin olive oil 7 tbsp (100 g)
- Mint 4 leaves
- Garlic 1 clove
- Fine salt 1 pinch
- For the fish stock
- Water 6.3 cups (1.5 l) - hot
- White wine 3.5 oz (100 g)
- Leeks 1 - small
- Parsley 1 tuft
- Garlic 1 clove
- Extra virgin olive oil to taste
- For the scampi cream
- Butter 5.3 tbsp (75 g)
- Type 00 flour 0.6 cup (75 g)
- Tomato paste 1 spoonful
- Fine salt 1 pinch
- White pepper to taste
How to prepare Lasagna with Scampi, Cherry Tomatoes, and Fava Bean Pesto
To prepare the lasagna with scampi, cherry tomatoes, and fava bean pesto, start by cleaning the scampi: the shells will be used for the stock, while the scampi are for the filling. Use scissors to cut along the back of the scampi 1, gently detach the head 2, and shell them 3.
Cut each scampi lengthwise 4 and gently remove the central black thread 5, the scampi's intestine, to discard it. Clean the leek and remove the outer part, then cut it into thin rings 6.
At this point, start preparing the stock: in a pan, pour a drizzle of oil and the peeled garlic clove, halved and deprived of the green sprout; then add the leek 7 and let it wilt over low heat for a few moments, stirring with a wooden spoon. Also add the scampi shells 8, deglaze with the white wine 9, and let it evaporate.
Now add the parsley and water to cover everything 10; let the stock cook for at least 30 minutes over low heat, covered with a lid: at the end of cooking, the liquid should be reduced by half. In the meantime, prepare the Broad bean pesto (Marò): shell the fava beans by gently opening the pod 11 and also remove the outer skin 12.
Then pour the fava beans into the mixer along with the cheese and mint leaves 13, then add the oil 14. Blend everything until you obtain a homogeneous mixture 15: store it in a small bowl covered with oil or with cling film in contact while continuing with the preparation.
Focus on cooking the confit cherry tomatoes and the scampi: first finely chop the fresh thyme 16, garlic, and take the dried oregano. Separately, cut the cherry tomatoes in half and remove the seeds 17. In a large pan, place the cherry tomatoes side by side with the hollow side facing up 18;
season them with the mixture of oregano, thyme, and garlic, then sprinkle with sugar 19 and salt, finally drizzle the tomatoes with a little oil 20. Turn on the heat to the minimum and let them cook for 10-15 minutes to soften without melting; 3 minutes before turning off the heat, add the shelled scampi 21.
Once the stock is ready, transfer all the contents of the pan (liquid and shells) into the mixer 22 and blend. Then strain everything 23 and collect the liquid in a bowl and dissolve a tablespoon of tomato paste in it 24; you should get about 3 cups of stock that will be used to prepare the béchamel.
In a pan, pour the butter to melt over low heat, then add the flour gradually 25, stirring with a whisk to create the roux. When the mixture is well browned and the roux has turned an amber color, add the scampi stock in a stream 26, continuing to stir with a whisk and let it thicken over moderate heat until it becomes creamy like a light béchamel 27.
Now that you have all the preparations, assemble the lasagna: grease a 12x8 inch baking dish 28, then pour a layer of scampi cream 29 and place 3 lasagna sheets on the bottom of the dish 30. Continue with another layer of scampi cream;
thin the fava bean pesto with a little water to make it creamier 31 and pour a layer over the scampi cream 32; season with the scampi and cherry tomato mixture 33.
Then continue repeating the layers: first the scampi cream, then the lasagna layer 34, the fava bean pesto, the scampi, and the cherry tomatoes, until you finish the ingredients. Sprinkle the surface with chopped thyme and oregano 35. Cook the lasagna in a preheated static oven at 390°F for about 20 minutes (350°F for 15 minutes if using a convection oven). Once cooked, leave the lasagna in the off oven for a few minutes to let the sauce set better. Then remove them from the oven 36 and serve them hot!