Description
This Shrimp Lasagna with White Sauce and Cheese is a creamy, savory Italian-American dish featuring layers of tender lasagna noodles, succulent shrimp, a rich homemade white sauce, and a blend of cheeses including Parmesan, mozzarella, and ricotta. Baked to bubbly perfection and garnished with fresh parsley, it’s a delightful seafood twist on traditional lasagna perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Layers
- 12 lasagna noodles
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Shrimp and Sauce
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled, deveined, and roughly chopped
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- Extra fresh parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Lasagna Noodles: Cook the lasagna noodles according to the package directions until al dente. Drain and set aside to cool slightly.
- Cook Shrimp: In a large skillet, heat olive oil over medium heat. Add the chopped shrimp and cook just until they turn pink, about 2 to 3 minutes. Remove shrimp from skillet and place on a plate; set aside.
- Prepare White Sauce (Béchamel): In the same skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic and cook until softened, about 3 minutes. Whisk in the flour and cook for 1 minute to eliminate raw flour taste. Gradually whisk in the warmed milk and heavy cream, stirring constantly until the sauce is smooth and has thickened, approximately 5 to 7 minutes.
- Add Seasonings and Cheese: Stir the grated Parmesan cheese, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper into the white sauce. Remove from heat.
- Assemble Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the white sauce across the bottom. Layer with lasagna noodles, dollops of ricotta cheese, cooked shrimp, a generous spoonful of white sauce, and shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a final layer of noodles, sauce, and a layer of mozzarella cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden and the lasagna is bubbling.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after removing it from the oven. Garnish with extra chopped parsley before slicing and serving.
Notes
- Do not overcook the shrimp during initial cooking since they will continue to cook in the oven.
- For added nutrition and flavor, incorporate spinach or mushrooms between the layers.
- To deepen the flavor of the sauce, substitute part of the milk with seafood stock.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 square (about 1/8 of the lasagna)
- Calories: 520
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 205 mg
