Description

This Garlic Butter Shrimp Scampi Lasagna blends the elegance of shrimp scampi with the indulgent layers of lasagna, combining garlic butter shrimp, creamy cheese, and zesty lemon for a luxurious seafood pasta bake.

Ingredients

For the Garlic Butter Shrimp:

1 lb large shrimp, peeled and deveined
3 tbsp butter
4 cloves garlic, minced
1/4 cup dry white wine (optional, or use chicken broth)
1/4 cup lemon juice (about 1-2 lemons)
Salt and pepper to taste
1 tbsp fresh parsley, chopped (for garnish)

For the Lasagna Layers:

9-12 lasagna noodles, cooked and drained
2 cups ricotta cheese
1 egg
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1 1/2 cups Alfredo sauce (homemade or store-bought)

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Instructions

Cook the shrimp: In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Add shrimp, white wine (or broth), and lemon juice. Cook for 3–4 minutes, until shrimp turn pink. Remove from heat and set aside.
Mix ricotta filling: In a bowl, mix ricotta cheese, egg, Italian seasoning, and a pinch of salt.
Assemble lasagna: In a greased 9×13 inch baking dish, spread a thin layer of Alfredo sauce. Layer with noodles, half of the ricotta mixture, half the shrimp, mozzarella, and Parmesan. Repeat layers. Top with remaining sauce and cheese.
Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake an additional 10–15 minutes until golden and bubbly.
Serve: Let cool for 10 minutes. Garnish with parsley and serve warm.

Notes

Can substitute shrimp with scallops or a seafood mix.
For extra zest, add lemon zest to ricotta filling.
Great with a side salad and crusty bread.