Mother’s Day deserves a special table, and platter recipes are the perfect choice for those who want to impress without complicating things. Practical and full of flavor, these preparations fit well both in intimate lunches and in larger gatherings with the family together. The best part is that most of the work happens inside the oven, freeing up time to enjoy the date with those who matter.

Check out 5 delicious platter recipes to make Mother’s Day lunch unforgettable!

1. Shrimp Lasagna

Ingredients

White sauce

• 2 tablespoons of butter
• 2 tablespoons of wheat flour
• 500 ml of leite integral
• 1 pinch of nutmeg
• Salt and ground black pepper to taste

Filling

• 500 g of cleaned shrimp
• 1 tablespoon olive oil
• 1 tablespoon of butter
• 1/2 chopped onion
• 3 cloves of garlic, chopped
• 200 g of cream
• 200 g of cream cheese
• 1 teaspoon dried oregano
• Salt, chopped parsley and ground black pepper to taste

Assembly

• 300 g sliced ​​mozzarella cheese
• 300 g pre-cooked lasagna pasta
• 80 g grated parmesan cheese

Preparation mode

White sauce

In a pan, melt the butter over medium heat. Add the wheat flour and stir for approximately 1 minute. Add the milk little by little, stirring constantly until it forms a smooth, slightly thick cream. Season with nutmeg, salt and black pepper. Book.

Filling

In a bowl, season the shrimp with salt and black pepper. Then, heat a large frying pan over medium heat with the olive oil and butter. Sauté the onion until it becomes transparent. Add the garlic and stir for 1 minute. Add the prawns and cook quickly until pink.

Add the cream, cream cheese and oregano. Mix well until a creamy filling forms. Add half of the previously prepared white sauce and stir gently. Adjust the salt and finish with parsley. Book.

Assembly

In an ovenproof dish, spread a thin layer of the remaining white sauce. Cover with a layer of lasagna noodles. Make a layer of shrimp filling and another of mozzarella cheese. Repeat the layers until you finish the ingredients. Finish with white sauce, mozzarella cheese and grated parmesan cheese on top. Bake in a preheated oven at 200°C for approximately 35 minutes or until the surface is golden and browned. Serve then.

Ingredients

Base

• 3 cups of tea rice baked
• 200 g of cream
• 200 g of cream cheese
• 1/2 cup tomato sauce
• Salt and ground black pepper to taste

Filling

• 200 g of presumed minced
• 200 g chopped mozzarella cheese
• 1 seedless and chopped tomato
• 1/2 cup of green corn tea
• Chopped green chili to taste

Assembly

• 100 g grated parmesan cheese
• Straw potatoes to taste

Preparation mode

Base

In a large bowl, combine the cooked rice, sour cream, cottage cheese and tomato sauce. Season with salt and black pepper. Book.

Filling

In a container, mix the ham, mozzarella, tomato, corn and parsley. Book.

Assembly

On a platter, make a layer of the rice mixture. Add the filling and cover with the rest of the rice. Finish with parmesan cheese and bake in a preheated oven at 200°C for approximately 20 minutes. Remove from the oven, top with straw potatoes and serve immediately.

3. Ground beef hide

Ingredients

Mashed potatoes

• 1 kg of potatoes, peeled and cut into pieces
• 2 tablespoons of butter
• Water for cooking
• 1/2 cup of whole milk
• 1/2 cup of tea milk cream
• Salt and nutmeg powder to taste

Filling

• 500 g of ground beef
• 1 tablespoon olive oil
• 1/2 chopped onion
• 2 cloves of garlic, chopped
• 1 seedless and chopped tomato
• 1/2 carrot cut into small cubes
• 2 tablespoons of tomato paste
• Salt and ground black pepper to taste

Assembly

• 150 g grated mozzarella cheese
• 50 g grated parmesan cheese
• Butter for greasing

Preparation mode

Mashed potatoes

Place the potatoes in a large pot and cover with water. Cook over medium heat until completely cooked and soft. Drain well and mash while still warm. Transfer the mashed potatoes to a pan over low heat. Add the butter, milk and cream. Mix until it forms a creamy and homogeneous puree. Season with salt and nutmeg. Book.

Filling

Heat the oil in a pan over medium heat and sauté the onion until transparent. Add the garlic and stir for 1 minute. Add the ground beef and cook until it browns well and the excess liquid has dried. Add the tomato, carrot and tomato paste. Mix well and cook for approximately 5 minutes. Season with salt and black pepper. Book.

Assembly

Grease a refractory dish with butter. Spread all the meat filling on the bottom of the dish. Then, cover with the mashed potatoes, spreading it delicately with a spatula. Finish with mozzarella cheese and parmesan cheese on top. Bake in a preheated oven at 220°C for approximately 20 minutes or until the surface is golden and browned. Serve then.

4. Chicken fricassee au gratin

Ingredients

Chicken

• 2 cups of tea chicken cooked and shredded
• 170 g of drained green corn
• 200 g of cream
• 200 g of cream cheese
• 1/2 cup of whole milk
• Salt and ground black pepper to taste

Assembly

• 200 g sliced ​​mozzarella cheese
• 120 g of straw potatoes
• Butter for greasing

Preparation mode

Chicken

In a blender, beat the corn, cream, cottage cheese and milk until you get a homogeneous cream. Transfer to a pan over medium heat, add the shredded chicken and cook for approximately 5 minutes, stirring constantly. Season with salt and black pepper.

Assembly

Grease a dish with butter and pour in the chicken cream. Top with sliced ​​mozzarella cheese. Bake in a preheated oven at 200°C until the cheese melts and lightly browns. Remove from the oven, top with straw potatoes and serve immediately.

Ingredients

Base

• 500 g desalted cod, cooked and shredded
• 1 tablespoon olive oil
• 1 sliced ​​onion
• 2 cloves of garlic, chopped
• 200 g of cream
• 1/2 cup of whole milk
• Chopped green chilli and ground black pepper to taste

Assembly

• 4 potatoes cut into slices and cooked
• 200 g grated mozzarella cheese
• 50 g grated parmesan cheese
• Olive oil to finish

Preparation mode

Base

Heat the oil in a pan over medium heat and sauté the onion until soft. Add the garlic and mix for 1 minute. Add the shredded cod, add the cream and whole milk. Season with green scent and black pepper. Book.

Assembly

On a platter, make a layer of cooked potatoes. Cover with cod cream. Finish with mozzarella cheese, parmesan cheese and a drizzle of olive oil. Bake in a preheated oven at 220°C until browned and golden. Serve then.