Description
This Shrimp Lasagna with White Sauce and Cheese is a creamy and flavorful Italian-American main course featuring tender shrimp layered with lasagna noodles, a rich homemade white sauce, ricotta, mozzarella, and Parmesan cheeses. Baked to golden bubbly perfection, this comforting dish is perfect for seafood lovers looking for a delicious twist on traditional lasagna.
Ingredients
Scale
Lasagna and Shrimp
- 9 lasagna noodles
- 1 lb shrimp, peeled, deveined, and chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheeses and Garnish
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) so it’s ready when your lasagna is assembled.
- Cook Noodles: Boil the lasagna noodles according to package directions, drain, and set aside to cool slightly.
- Sauté Shrimp: Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped shrimp and sauté for 3–4 minutes until just cooked through. Remove the skillet from heat.
- Make White Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk and continue stirring until the sauce thickens, about 5–6 minutes. Stir in Parmesan cheese, salt, black pepper, and red pepper flakes if using. Remove from heat.
- Layer the Lasagna: Spread a small layer of the white sauce on the bottom of a 9×13-inch baking dish. Layer 3 noodles, half the ricotta, half the sautéed shrimp, one-third of the white sauce, and one-third of the mozzarella cheese. Repeat this layering once more. Finish with the remaining noodles, white sauce, and mozzarella cheese on top.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the lasagna is bubbly and the top is golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh parsley and serve warm.
Notes
- Use pre-cooked shrimp to reduce prep and cook time.
- Substitute half-and-half for whole milk to create a richer white sauce.
- Add sautéed spinach or mushrooms between layers for extra flavor and texture.
- This dish can be prepared a day ahead and baked just before serving for convenience.
