Creamy Garlic Butter Shrimp Scampi Lasagna with Lemon and Parmesan

Ingredients:

For the Shrimp Scampi Filling:

1 lb large shrimp, peeled and deveined

4 tbsp unsalted butter

4 cloves garlic, minced

1/4 cup dry white wine (or chicken broth)

1 tbsp lemon juice

1 tsp lemon zest

1/4 tsp red pepper flakes (optional)

Salt and pepper to taste

2 tbsp fresh parsley, chopped

For the Ricotta Mixture:

1 1/2 cups ricotta cheese

1 large egg

1/2 cup grated Parmesan cheese

1/4 tsp ground nutmeg

Salt and pepper to taste

For the Lasagna:

12 lasagna noodles, cooked according to package instructions

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup heavy cream

1 tbsp lemon zest (for garnish)

Fresh parsley, chopped (for garnish)

Directions:

Prepare the Shrimp Scampi Filling:

In a large skillet, melt the butter over medium heat.

Add the minced garlic and cook for 1-2 minutes until fragrant.

Stir in the shrimp and cook for 2-3 minutes per side until they turn pink and opaque.

Add the white wine (or chicken broth), lemon juice, lemon zest, red pepper flakes, salt, and pepper. Cook for another 1-2 minutes until the liquid reduces slightly.

Stir in the chopped parsley and remove from heat. Set the shrimp aside to cool slightly.

Make the Ricotta Mixture:

In a bowl, mix the ricotta cheese, egg, Parmesan cheese, ground nutmeg, salt, and pepper until smooth and combined. Set aside.

Assemble the Lasagna:

Preheat your oven to 375°F (190°C).

In a greased 9×13-inch baking dish, spread a thin layer of the shrimp scampi mixture at the bottom.

Place a layer of cooked lasagna noodles over the shrimp mixture.

Spread a portion of the ricotta mixture over the noodles, followed by a portion of the shrimp scampi mixture.

Sprinkle shredded mozzarella and grated Parmesan over the shrimp layer.

Repeat the layers until all ingredients are used, finishing with a final layer of noodles and cheese on top.

Pour the heavy cream evenly over the lasagna to add creaminess during baking.

Bake the Lasagna:

Cover the lasagna with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Serve:

Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and lemon zest for a bright, fresh finish. Serve hot and enjoy this decadent garlic butter shrimp scampi lasagna!

Prep Time: 25 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 10 minutes

Kcal: 600 kcal per serving

Servings: 6