Description
This creamy shrimp lasagna combines tender lasagna noodles with succulent shrimp, a rich white sauce made from heavy cream and ricotta, and a blend of cheeses for a decadent seafood twist on a classic Italian dish. It’s baked to bubbly perfection and garnished with fresh parsley for a delicious and elegant meal perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna
- 9 noodles lasagna, uncooked
- 1 lb shrimp, peeled and deveined
White Sauce and Cheese Mixture
- 2 cups heavy cream
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated
Flavorings
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Noodles: In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain noodles and set aside to cool slightly.
- Sauté Garlic: Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet with garlic. Cook for 4-5 minutes until shrimp turn pink and are fully cooked. Remove from heat and set aside.
- Prepare Sauce Mixture: In a mixing bowl, combine heavy cream, ricotta cheese, half of the shredded mozzarella, salt, and black pepper. Whisk until the mixture is smooth and creamy.
- Assemble Layer 1: Spread a thin layer of the cream mixture on the bottom of your baking dish. Lay down 3 lasagna noodles over the sauce to form the first layer.
- Add Shrimp Layer: Distribute half of the cooked shrimp evenly over the noodles, then spread a layer of the cream mixture on top of the shrimp.
- Repeat Layers: Add another layer of 3 lasagna noodles, the remaining shrimp, and then the cream mixture layered over the shrimp.
- Final Layers: Top with the remaining 3 noodles, cover with the last of the cream mixture, and sprinkle the remaining mozzarella and grated Parmesan cheese evenly on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
- Cool and Garnish: Allow the lasagna to cool for about 10 minutes before serving to let it set. Garnish with freshly chopped parsley for a vibrant finish.
Notes
- Use fresh shrimp for the best flavor and texture, but frozen shrimp can be used if thawed completely and patted dry.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Be careful not to overcook shrimp during sautéing to keep them tender.
- Allowing the lasagna to rest after baking helps it hold its shape when sliced.
- This dish can be prepared a day in advance and baked just before serving for convenience.
- Feel free to add a pinch of nutmeg to the cream mixture for a warm, subtle flavor enhancement.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6th of lasagna)
- Calories: 460
- Sugar: 2g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 26g
- Cholesterol: 135mg
Keywords: shrimp lasagna, seafood lasagna, white sauce lasagna, creamy lasagna, Italian seafood recipe, baked lasagna with shrimp, ricotta lasagna
