Spicy Shrimp and Jack Cheese Lasagna
Dive into bold flavors with this Spicy Shrimp and Jack Cheese Lasagna, a mouthwatering twist on the classic comfort dish. Succulent shrimp are infused with a zesty tomato sauce spiked with garlic, crushed red chili flakes, and cayenne pepper for a fiery kick, while layers of creamy ricotta and Monterey Jack cheese add a rich, melty indulgence. Perfectly balanced with hints of oregano and a touch of sweetness, this lasagna is built with tender noodles and topped with golden, bubbly cheese for the ultimate crowd-pleaser. Ready in just over an hour, this recipe is ideal for spicing up weeknight dinners or impressing guests with its bold, seafood-forward flair. Garnished with fresh parsley for a bright finish, each slice is guaranteed to delight.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 teaspoon Crushed red chili flakes
- 28 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Ricotta cheese
- 2 cups Monterey Jack cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 9 sheets Lasagna noodles, pre-cooked or no-boil
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the diced tomatoes, tomato paste, crushed red chili flakes, cayenne pepper, oregano, sugar, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
Add the shrimp and cook for 2-3 minutes, until they just turn pink. Remove the skillet from heat and set aside.
In a medium bowl, mix ricotta cheese with 1/2 cup of the shredded Monterey Jack cheese and 1/4 cup of the grated Parmesan cheese. Stir until well combined.
Spread a thin layer of the sauce on the bottom of a 9x13-inch baking dish. Lay three lasagna noodles on top.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shrimp sauce. Sprinkle with 1/3 of the remaining Monterey Jack cheese.
Repeat the layers (noodles, ricotta mixture, shrimp sauce, shredded cheese) two more times, ending with a layer of cheese on top.
Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 548 mg | 42% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 626 mg | 13% | |
*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.
