Description
This recipe combines the comforting layers of lasagna with the bright flavors of shrimp scampi, creating a show-stopping dish perfect for any occasion. Succulent shrimp and a creamy ricotta filling are layered with pasta and a luscious lemon-herb butter swirl.
Ingredients
Scale
- 250g lasagna noodles
- 300g raw shrimp, peeled and deveined
- 42g unsalted butter, divided
- 30ml olive oil
- 4 cloves garlic, minced
- 5ml smoked paprika
- 1 lemon zest
- 30ml lemon juice
- 240ml heavy cream
- 240ml low-sodium vegetable broth
- 250g ricotta cheese
- 200g shredded mozzarella cheese
- 50g grated Parmesan cheese
- 30g fresh parsley, chopped
- 30g fresh basil, chopped
- 30g toasted pine nuts
- Salt and pepper to taste
Instructions
- Prepare Baking Dish: Grease a 9×13 inch baking dish.
- First Layer – Sauce: Spread a thin layer of lemon-herb butter sauce on the bottom.
- Noodle Layer One: Lay three lasagna noodles over the sauce.
- Ricotta Mixture: Spread one-third of the ricotta mixture over the noodles.
- Shrimp Distribution: Scatter one-third of the shrimp over the ricotta.
- Sauce Drizzle: Drizzle sauce over the shrimp.
- Mozzarella Sprinkle: Sprinkle mozzarella cheese over the sauce.
- Repeat Layers: Repeat layers two more times.
- Final Layer: Add noodles, sauce, and remaining cheeses.
- Cover and Bake: Cover with foil and bake for 25 minutes.
- Uncover and Brown: Remove foil and bake for 15 minutes.
- Resting Period: Let rest for 10 minutes before serving.
Notes
Allowing the lasagna to rest after baking helps the layers set and makes it easier to slice. For a lighter sauce, use half-and-half instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg