A delicious and creamy lasagna featuring shrimp cooked in garlic butter and layered with rich cheeses.
Author:Emily
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
12 lasagna noodles, cooked according to package instructions
1 pound shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon red pepper flakes (optional)
1 tablespoon lemon zest
Instructions
Boil a pot of salted water and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium-high heat. Add minced garlic and sauté until fragrant, about 1 minute.
Toss in the shrimp, seasoning with salt, pepper, and red pepper flakes (if using). Cook until shrimp are opaque, around 3-5 minutes. Remove from heat and mix in lemon zest.
Pour heavy cream into the skillet with shrimp and garlic, allowing it to simmer. Once warmed, stir in ricotta cheese until smooth. Adjust seasoning as desired.
In a baking dish, place a layer of cooked noodles followed by a layer of the shrimp and cream sauce, then sprinkle some mozzarella and Parmesan cheese.
Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until cheese is bubbly and slightly golden.
Allow the lasagna to cool for a few minutes. Garnish with fresh parsley before serving.
Notes
For a spicier dish, increase the amount of red pepper flakes.
Feel free to substitute shrimp with other seafood or chicken if desired.
Letting the lasagna sit for a few minutes before serving helps it set up better.