Description

Garlic Butter Shrimp Scampi Lasagna is a luxurious twist on traditional lasagna, combining creamy béchamel, seasoned ricotta, garlicky lemon shrimp, and gooey mozzarella for an elegant yet comforting meal.

Ingredients

1½ lbs large shrimp, peeled and deveined

4 tbsp unsalted butter

4 cloves garlic, minced

Zest of 1 lemon

Juice of ½ lemon

½ tsp red pepper flakes (optional)

Salt and pepper to taste

2 tbsp fresh parsley, chopped

1½ cups ricotta cheese

1 cup grated Parmesan cheese

1 egg

Pinch of Italian seasoning

4 tbsp unsalted butter (for béchamel)

3 tbsp all-purpose flour

2 cups whole milk

½ cup heavy cream

½ cup grated Parmesan cheese (for béchamel)

Salt and white pepper to taste

Optional: pinch of nutmeg or splash of white wine

9 lasagna noodles, cooked al dente

2 cups shredded mozzarella

1–2 tbsp olive oil (for noodles)

Extra lemon wedges and parsley for serving

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet, melt 4 tbsp butter over medium heat. Sauté garlic until fragrant, then add shrimp, lemon zest, juice, red pepper flakes, salt, and pepper. Cook 2–3 minutes per side. Remove shrimp and coarsely chop if desired. Reserve pan juices.
In a bowl, mix ricotta, 1 cup Parmesan, egg, salt, pepper, and Italian seasoning until combined.
To make béchamel, melt 4 tbsp butter in a saucepan, whisk in flour and cook for 1–2 minutes. Slowly whisk in milk and cream. Simmer until thickened. Stir in ½ cup Parmesan, salt, white pepper, and optional nutmeg or wine.
To assemble, spread some white sauce on the bottom of the dish. Layer 3 noodles, half the ricotta, half the shrimp with juices, 1/3 of mozzarella, and more white sauce. Repeat layers. Finish with noodles, remaining sauce, mozzarella, and sprinkle with Parmesan.
Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes until golden and bubbly. Optional: broil for 1–2 minutes for a crispy top.
Let rest for 10 minutes before slicing. Garnish with chopped parsley and lemon zest or juice.

Notes

Add spinach or thin zucchini slices for extra veggies.

Mix in crab or scallops for a seafood variation.

Omit ricotta layer for a lighter dish.

Increase red pepper flakes or add Cajun seasoning for spice.

Store leftovers in fridge for 3–4 days or freeze for up to 2 months.

Reheat in oven or microwave until warmed through.

Prep Time: 30 minutes
Cook Time: 30–35 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 3g
Sodium: 720mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 30g
Cholesterol: 185mg