Creamy Shrimp Lasagna
Creamy Shrimp Lasagna
Ingredients
For the Shrimp and Vegetables
- 1 pound large shrimp, peeled, deveined, and tails removed
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 5 ounces baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cream Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk, whole or 2%
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Layers
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus 2 tablespoons for topping
- 1 egg, large
- 2 cups mozzarella cheese, shredded
For Assembly
- 9 lasagna noodles, oven-ready or no-boil
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375
- 2
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from skillet and set aside. Add baby spinach to the same skillet and cook until wilted, about 2-3 minutes. Season shrimp and spinach with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 8 min
- 3
To make the cream sauce (béchamel): In a medium saucepan, melt 1/4 cup unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in 2 1/2 cups milk until smooth. Bring to a gentle simmer, whisking occasionally, until the sauce thickens, about 5-7 minutes. Stir in 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.
⏱️ 10 min
- 4
In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, and 1 large egg. Mix well.
⏱️ 3 min
- 5
Assemble the lasagna: Spread about 1/2 cup of the cream sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the cooked shrimp and half of the wilted spinach. Sprinkle with 1 cup shredded mozzarella cheese. Drizzle with about 1/2 cup of the cream sauce.
⏱️ 7 min
- 6
Repeat the layers: Arrange another 3 lasagna noodles, followed by the remaining ricotta mixture, remaining shrimp and spinach, 1 cup shredded mozzarella cheese, and another 1/2 cup of cream sauce.
⏱️ 5 min
- 7
Top with the final 3 lasagna noodles. Pour the remaining cream sauce evenly over the top layer of noodles. Sprinkle with the remaining 2 tablespoons grated Parmesan cheese.
⏱️ 2 min
- 8
Cover the baking dish loosely with aluminum foil (you can lightly spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 9
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375
- 10
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh chopped parsley and a sprinkle of black pepper.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Shrimp Lasagna
Ingredients
For the Shrimp and Vegetables
- 1 pound large shrimp, peeled, deveined, and tails removed
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 5 ounces baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cream Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk, whole or 2%
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Layers
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus 2 tablespoons for topping
- 1 egg, large
- 2 cups mozzarella cheese, shredded
For Assembly
- 9 lasagna noodles, oven-ready or no-boil
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375 - 2
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from skillet and set aside. Add baby spinach to the same skillet and cook until wilted, about 2-3 minutes. Season shrimp and spinach with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 8 min - 3
To make the cream sauce (béchamel): In a medium saucepan, melt 1/4 cup unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in 2 1/2 cups milk until smooth. Bring to a gentle simmer, whisking occasionally, until the sauce thickens, about 5-7 minutes. Stir in 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.
⏱️ 10 min - 4
In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, and 1 large egg. Mix well.
⏱️ 3 min - 5
Assemble the lasagna: Spread about 1/2 cup of the cream sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the cooked shrimp and half of the wilted spinach. Sprinkle with 1 cup shredded mozzarella cheese. Drizzle with about 1/2 cup of the cream sauce.
⏱️ 7 min - 6
Repeat the layers: Arrange another 3 lasagna noodles, followed by the remaining ricotta mixture, remaining shrimp and spinach, 1 cup shredded mozzarella cheese, and another 1/2 cup of cream sauce.
⏱️ 5 min - 7
Top with the final 3 lasagna noodles. Pour the remaining cream sauce evenly over the top layer of noodles. Sprinkle with the remaining 2 tablespoons grated Parmesan cheese.
⏱️ 2 min - 8
Cover the baking dish loosely with aluminum foil (you can lightly spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 9
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375 - 10
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh chopped parsley and a sprinkle of black pepper.
⏱️ 10 min