Description
Creamy shrimp lasagna layered with tender shrimp, white sauce, ricotta, and mozzarella—perfect for a comforting seafood pasta bake.
Ingredients
Scale
- 500g shrimp, peeled and deveined
- 12 lasagna sheets
- 3 Tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, chopped and minced
- 1 cup heavy cream
- 1 cup milk
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat oven to 350°F (180°C). Boil lasagna sheets according to package directions, drain, and set aside.
- In a skillet over medium-low heat, melt 2 Tbsp butter with a drizzle of olive oil. Sauté shrimp for 2–3 minutes until pink, then remove from pan.
- In the same skillet, melt remaining butter. Add chopped onion and garlic, cook until soft and fragrant.
- Stir in heavy cream and milk, simmer on low until thickened. Add Parmesan and stir until melted. Season with salt and pepper.
- In a baking dish, spread a thin layer of white sauce. Layer lasagna sheets, shrimp, ricotta, parsley, and more sauce. Repeat layers, ending with mozzarella on top.
- Bake for 25–30 minutes until bubbling and golden on top. Let rest 5 minutes before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Substitute shrimp with cooked mushrooms or chicken for variation.
- Cottage cheese can replace ricotta for a lighter flavor.
- Add a pinch of nutmeg to the white sauce for extra depth.
- Use no-boil lasagna sheets for quicker assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 170mg