Creamy Shrimp Lasagna
Indulge in the luxurious flavors of Creamy Shrimp Lasagna, a seafood twist on a classic Italian favorite that's perfect for a special dinner or family feast. This dish features layers of tender lasagna noodles, succulent shrimp sautéed to perfection, and a velvety homemade béchamel sauce infused with garlic, Parmesan, and a hint of nutmeg. A rich ricotta and spinach mixture adds a hearty, creamy contrast, while gooey mozzarella melts into every golden, bubbly bite. Perfectly seasoned and baked to perfection, this recipe comes together in just over an hour, offering comfort food sophistication that's sure to impress. Whether you're hosting a gathering or treating yourself, this creamy seafood lasagna is your ticket to unforgettable dining.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Shrimp, peeled and deveined
- 4 tablespoons Butter
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 3 cups Milk
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 2 cups Ricotta cheese
- 2 cups Spinach, fresh
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, ground
- 1 tablespoon Olive oil
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Boil the lasagna noodles according to the package instructions. Drain and set aside on a towel to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
In the same skillet, melt the butter and sauté the minced garlic for 1 minute.
Whisk in the flour and cook for 1 minute to form a roux.
Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Cook over medium heat until the sauce thickens, about 5 minutes.
Stir in Parmesan cheese, salt, pepper, and nutmeg. Reserve about 1 cup of sauce for the top layer of the lasagna.
In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, and spinach. Mix well.
In a 9x13-inch baking dish, spread a thin layer of the sauce on the bottom.
Place 4 lasagna noodles in a single layer over the sauce. Top with half the ricotta-spinach mixture, half the shrimp, a layer of sauce, and 1 cup of mozzarella cheese.
Repeat the layering with another 4 lasagna noodles, the remaining ricotta-spinach mixture, the remaining shrimp, sauce, and another cup of mozzarella cheese.
Top with the final layer of lasagna noodles, the reserved sauce, and the remaining shredded mozzarella cheese.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before serving.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 33.7 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.7 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 987 mg | 76% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
