Creamy Shrimp Lasagna
A luscious blend of shrimp and cheese nestled between layers of tender lasagna noodles, this creamy shrimp lasagna is comfort food at its best!
Ingredients
Main Ingredients
- 500 g shrimp The star of the dish, providing a sweet, briny flavor.
- 12 sheets lasagna sheets No-boil sheets save time.
- 3 tbsp butter Adds richness and depth to the sauce.
- 1 small onion, finely chopped Brings sweetness and aroma.
- 3 cloves garlic, minced Provides a punch of savory goodness.
- 1 cup heavy cream For that creamy texture; can be swapped with a plant-based alternative for a different spin.
- 1 cup milk Balances richness to create a smooth sauce.
- 1 cup grated Parmesan cheese A nutty flavor that complements seafood.
- 1 cup shredded mozzarella cheese For that gooey, melty topping.
- 1/2 cup ricotta cheese Adds creaminess without being overly rich.
- 1/4 cup fresh parsley, chopped Brightens the dish with freshness.
- Salt and pepper Essential for enhancing flavors.
- Olive oil Great for sautéing and adds a fruity note.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Chop the onion and garlic finely so they cook evenly.
- Peel and devein the shrimp if not done already.
- Prepare the lasagna noodles; if you’re using no-boil sheets, keep them ready to layer.
Cooking and Assembly
- In a skillet, melt the butter over medium heat and sauté the onion for about 3-4 minutes until it’s soft.
- Add the minced garlic and shrimp; cook until the shrimp turns pink, about 2-3 minutes.
- Stir in the heavy cream and milk. Let it simmer for a minute before adding in the cheeses.
- Layer the ingredients: Start with a sauce layer in a baking dish, then lasagna sheets, and repeat until you finish with sauce and a topping of mozzarella.
Serving
- Bake in the oven for 25-30 minutes or until bubbly and golden on top.
- Let it cool for a few minutes before slicing to help with serving.
- Garnish with chopped parsley, then dig in and enjoy every creamy, savory bite!
Notes
Try gluten-free noodles for a gluten-free option. For a spicier version, add crushed red pepper flakes. This lasagna can be stored or frozen for later enjoyment.