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Shrimp Lasagna with White Sauce and Cheese

Shrimp Lasagna with White Sauce and Cheese

Make this creamy Shrimp Lasagna with White Sauce and Cheese for an easy seafood dinner layered with shrimp, Parmesan béchamel, ricotta, and mozzarella.
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Prep Time 25 minutes
Cook Time 50 minutes
Rest Time 15 minutes
Servings: 8
Calories: 590
Ingredients Method Notes

Ingredients
  

  • For the Shrimp
  • 1½ pounds medium shrimp peeled and deveined
  • 2 tablespoons butter
  • 3 garlic cloves minced
  • 1 teaspoon paprika
  • ½ teaspoon Italian seasoning
  • Salt and black pepper to taste
  • For the White Sauce
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • Salt and black pepper to taste
  • Cheese Filling
  • 15 ounces ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • For Assembly
  • 12 lasagna noodles cooked
  • 3 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley for garnish

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Melt 2 tablespoons butter in a skillet over medium heat. Add the garlic and cook for 30 seconds.
  3. Add the shrimp, paprika, Italian seasoning, salt, and pepper. Cook for 2 to 3 minutes until the shrimp are just pink. Remove from the heat and roughly chop half of the shrimp, leaving the rest whole.
  4. In a saucepan, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute.
  5. Gradually whisk in the milk and heavy cream until smooth.
  6. Cook for 5 to 7 minutes, stirring constantly, until the sauce thickens.
  7. Stir in the Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Remove from the heat.
  8. In a bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley.
  9. Spread a thin layer of white sauce over the bottom of the baking dish.
  10. Arrange a layer of lasagna noodles.
  11. Spread one-third of the ricotta mixture over the noodles.
  12. Top with one-third of the shrimp, one-third of the white sauce, and one-third of the mozzarella cheese.
  13. Repeat the layers two more times.
  14. Finish with the remaining white sauce, mozzarella, and Parmesan cheese.
  15. Cover with foil and bake for 35 minutes.
  16. Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.
  17. Let the lasagna rest for 15 minutes before slicing.
  18. Sprinkle with fresh parsley before serving.

Notes

  • Avoid overcooking the shrimp before baking.
  • Freshly grated Parmesan gives the smoothest sauce.
  • Allow the lasagna to rest before slicing.
  • Cook the noodles just until al dente.
  • Cover with foil during the first bake to prevent over-browning.