Description
This delightful Shrimp Lasagna with White Sauce and Cheese combines tender shrimp, creamy ricotta, and a luscious white béchamel sauce layered between perfectly cooked lasagna noodles. Baked until bubbly and golden, this Italian-inspired main course offers a rich, savory seafood twist on the traditional lasagna that’s perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna and Protein
- 9 lasagna noodles
- 1 pound shrimp, peeled, deveined, and chopped
Sauce and Cheese Mixtures
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1 egg
- 1 tablespoon chopped parsley (plus more for garnish)
Other
- Olive oil or cooking spray for greasing
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
- Cook Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain thoroughly and set aside on a plate to prevent sticking.
- Sauté Aromatics and Shrimp: In a large skillet over medium heat, melt the butter. Add the finely diced onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the chopped shrimp and cook for 2 to 3 minutes until they turn pink and are just cooked through. Remove shrimp from skillet and set aside.
- Make White Sauce: In the same skillet, sprinkle the flour over the remaining butter and onion mixture. Stir constantly for 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream, stirring continuously to keep the sauce smooth. Add salt, black pepper, and crushed red pepper flakes if using. Simmer the sauce gently for 5 to 7 minutes until it thickens to a creamy consistency.
- Add Cheeses to Sauce: Remove the skillet from heat and stir in ½ cup of shredded mozzarella cheese and all of the grated Parmesan cheese until melted and incorporated into the sauce.
- Prepare Ricotta Mixture: In a separate bowl, combine the ricotta cheese, egg, and chopped parsley. Mix well to create a creamy filling.
- Assemble Lasagna: Start by spreading a thin layer of the white sauce on the bottom of the prepared baking dish. Layer 3 cooked lasagna noodles on top, followed by half of the ricotta mixture, half of the cooked shrimp, some more white sauce, and one-third of the shredded mozzarella cheese. Repeat this layering process with the next 3 noodles, remaining ricotta mixture, remaining shrimp, additional sauce, and another third of mozzarella. Finally, top with the last 3 noodles, the remaining white sauce, and the last third of mozzarella cheese.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and the cheese to heat through.
- Bake Uncovered: Remove the foil and continue baking for another 10 to 15 minutes until the lasagna is bubbly and the top is golden brown.
- Rest and Garnish: Let the lasagna rest for 10 minutes after baking to set. Garnish with additional chopped parsley before serving for a fresh pop of color and flavor.
Notes
- Enhance the flavor by adding sautéed spinach or mushrooms between the layers.
- For a richer white sauce, consider adding a splash of dry white wine while simmering the sauce.
- Use fresh parsley for garnish to add brightness.
- Allow the lasagna to rest after baking so it slices cleanly and holds together.
