Shrimp Lasagna

Shrimp Lasagna

Shrimp Lasagna

Shrimp lasagna is a seafood twist on the classic Italian dish, bringing together layers of tender pasta, creamy sauces, and succulent shrimp.

This dish is ideal for seafood lovers who crave something a bit different than the traditional lasagna. With a delicate blend of flavors from ricotta, mozzarella, and a hint of Parmesan, each bite of this lasagna is filled with cheesy, creamy goodness.

Paired with a luscious, savory white sauce, this shrimp lasagna can be the star of any meal, whether it’s a weeknight dinner or a special occasion. Let’s dive into this flavorful, rich, and satisfying recipe.

Ingredients:

For the Shrimp and Sauce:

  • 1 lb (450g) large shrimp, peeled, deveined, and roughly chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk (or half-and-half for a richer sauce)
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional, for a hint of heat)

For the Ricotta Layer:

  • 1½ cups ricotta cheese
  • 1 large egg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

For Assembly:

  • 9–12 lasagna noodles, cooked according to package directions
  • 2 cups mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated (for topping)
  • Fresh basil or parsley, for garnish

How to Make Shrimp Lasagna:

Prepare the Shrimp:

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.

Add the chopped shrimp, season with a pinch of salt and pepper, and cook for 3–4 minutes, or until the shrimp turns pink and is cooked through. Be careful not to overcook, as the shrimp will continue cooking in the lasagna later.

Transfer the cooked shrimp to a bowl and set aside.

Make the White Sauce:

In the same skillet, melt the butter over medium heat. Add the flour and cook for 1–2 minutes, stirring continuously to create a smooth roux.

Gradually whisk in the milk and heavy cream, stirring to prevent lumps. Cook the mixture for 5–7 minutes, or until it thickens slightly and coats the back of a spoon.

Stir in the grated Parmesan cheese, dried basil, oregano, and red pepper flakes if using. Season with salt and pepper to taste.

Remove the skillet from heat and add the cooked shrimp back into the sauce. Stir to combine and set aside.

Prepare the Ricotta Mixture:

In a medium bowl, mix together the ricotta cheese, egg, salt, black pepper, and chopped fresh parsley. Stir until well combined. This layer will add creamy richness to the lasagna.

Assemble the Lasagna:

Preheat your oven to 350°F (175°C).

In a 9×13-inch baking dish, spread a thin layer of the shrimp and white sauce mixture to cover the bottom.

Place a layer of cooked lasagna noodles on top of the sauce. Depending on the size of your noodles and dish, you may need to overlap them slightly.

Spoon half of the ricotta mixture over the noodles and spread it evenly. Add a layer of the shrimp and white sauce mixture on top of the ricotta, followed by a sprinkle of shredded mozzarella cheese.

Repeat these layers: noodles, ricotta mixture, shrimp and white sauce, and mozzarella cheese. End with a final layer of noodles and spread the remaining shrimp and white sauce on top.

Sprinkle the top with additional mozzarella cheese and the grated Parmesan cheese for a golden, bubbly crust.

Bake the Lasagna:

Cover the lasagna with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is melted and bubbly and the lasagna is heated through.

Let the lasagna rest for 10–15 minutes before cutting to allow it to set and hold its shape.

Serve:

Garnish with fresh basil or parsley for added color and flavor. Serve warm, and enjoy this delicious, creamy shrimp lasagna with a fresh green salad or garlic bread on the side.

Chef’s Note: For a richer sauce, substitute half of the milk with chicken or vegetable broth. If you prefer a bit more texture and bite, consider adding layers of sautéed spinach or mushrooms along with the shrimp.

You can also substitute shrimp with other seafood options, such as crab or scallops, for a unique twist on this lasagna. To save time, prepare the ricotta mixture and white sauce ahead, then assemble and bake just before serving.

Nutritional Information (per serving, based on 8 servings):

  • Calories: 510 kcal
  • Protein: 32g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Sugars: 7g
  • Fat: 28g
  • Saturated Fat: 15g
  • Cholesterol: 220mg
  • Sodium: 750mg
  • Vitamin A: 30% of Daily Value (DV)
  • Calcium: 35% of DV
  • Iron: 10% of DV

Shrimp lasagna is a protein-rich and calcium-packed dish that brings an indulgent twist to a classic recipe, perfect for seafood enthusiasts. With its creamy, cheesy layers and tender shrimp, this lasagna is both filling and comforting, yet it’s also lighter than the traditional meat-based version, thanks to the lean protein in shrimp. Enjoy this delicious meal with friends and family for an unforgettable dining experience!

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