A decadent twist on classic lasagna featuring succulent shrimp in a garlic butter sauce layered with pasta and cheese.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
12 lasagna noodles
1 lb large shrimp, peeled and deveined
4 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup white wine
1/2 cup chicken broth
1/4 cup fresh parsley, chopped
1 tsp red pepper flakes
15 oz ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Instructions
1. Prepare the Crust:
Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
Deglaze the skillet with white wine and chicken broth. Simmer for 3-4 minutes, then stir in parsley and red pepper flakes. Return shrimp to the skillet and toss to coat.
In a bowl, mix ricotta cheese, egg, half the mozzarella, and half the Parmesan. Season with salt and pepper.
Layer lasagna in a baking dish: noodles, ricotta mixture, shrimp with sauce, and repeat. Top with remaining mozzarella and Parmesan.
Bake for 25-30 minutes until bubbly and golden. Let rest for 10 minutes before serving.