Garlic Butter Shrimp Scampi Lasagna
A creamy and flavorful lasagna featuring layers of succulent shrimp, rich garlic butter sauce, and cheesy goodness.
Ingredients
Main Ingredients
- 12 sheets Lasagna noodles (preferably no-boil)
- 1 pound Shrimp, peeled and deveined
- 1/2 cup Unsalted butter, for the sauce
- 4-5 cloves Garlic, minced
- 1 cup Heavy cream, for the sauce
- 15 oz Ricotta cheese The creamy base
- 1 cup Parmesan cheese, grated, for flavor
- 2 cups Mozzarella cheese, shredded The ooey-gooey layer
- 1 tsp Italian seasoning For that herbaceous touch
- Salt and pepper, to taste
- Fresh parsley, for garnishing
Instructions
Preparation
- In a skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant.
- Toss in the shrimp and cook until pink, about 2-3 minutes, then set aside.
- In the same skillet, add heavy cream and continue to stir. Mix in the remaining butter and allow it to melt before adding parmesan cheese. Season with Italian herbs, salt, and pepper. Stir until the sauce thickens slightly.
- In a bowl, mix the ricotta cheese with some salt, pepper, and half of the mozzarella until creamy.
Assembly
- In a baking dish, spread a layer of sauce at the bottom.
- Place three lasagna noodles, followed by the cheese mixture, the cooked shrimp, and some sauce. Repeat the layers until all ingredients are used.
- Finish with a layer of sauce and top with the remaining mozzarella.
Baking
- Cover with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbling and golden.
Serving
- Let your lasagna cool slightly before garnishing with fresh parsley. Slice and enjoy.
Notes
For ingredient substitutions, use cooked chicken or sautéed vegetables for a vegetarian option. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months. Reheat at 350°F (175°C) for 30-40 minutes.