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Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

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.

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.

In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, and 1 large egg. Mix well.

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.

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.

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.

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.

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.

Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh chopped parsley and a sprinkle of black pepper.


Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

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.

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.

In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, and 1 large egg. Mix well.

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.

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.

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.

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.

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.

Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh chopped parsley and a sprinkle of black pepper.
