Print

Shrimp Lasagna with White Sauce and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Shrimp Lasagna with White Sauce and Cheese is a creamy, cheesy, and indulgent seafood twist on a classic comfort dish. Layers of tender shrimp, rich béchamel sauce, gooey cheese, and lasagna noodles create a decadent meal that’s perfect for special occasions or a comforting weeknight dinner.

Ingredients

Scale

For the Shrimp Filling:

  • 1 pound shrimp, peeled, deveined, and chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional, for spice)
  • ½ cup white wine (or chicken broth)
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg

For the White Sauce (Béchamel):

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk (or half-and-half for extra richness)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (optional, for depth)
  • 1 cup shredded mozzarella cheese

For Assembling the Lasagna:

 

  • 9–12 lasagna noodles (regular or oven-ready)
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Cook the Lasagna Noodles:

  1. Bring a large pot of salted water to a boil.
  2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. (If using oven-ready noodles, skip this step.)

2. Prepare the Shrimp Filling:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and sauté for 30 seconds until fragrant.
  3. Stir in chopped shrimp, salt, black pepper, Italian seasoning, and red pepper flakes.
  4. Cook for 2-3 minutes until shrimp turn pink, then pour in white wine and simmer for 1 minute. Remove from heat and let cool.
  5. In a bowl, mix ricotta cheese, Parmesan cheese, and egg, then fold in the cooked shrimp mixture.

3. Make the White Sauce (Béchamel):

  1. In a saucepan, melt butter over medium heat.
  2. Whisk in flour and cook for 1 minute, stirring constantly.
  3. Gradually whisk in milk, stirring until smooth. Simmer for 3-4 minutes until thickened.
  4. Stir in salt, black pepper, nutmeg (if using), and 1 cup shredded mozzarella. Remove from heat.

4. Assemble the Lasagna:

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Spread a thin layer of white sauce on the bottom of the dish.
  3. Layer 3-4 lasagna noodles over the sauce.
  4. Spread half of the shrimp ricotta mixture over the noodles, then pour some white sauce on top.
  5. Repeat the layers, finishing with a top layer of noodles and white sauce.
  6. Sprinkle with shredded mozzarella and Parmesan cheese.

5. Bake & Serve:

  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake for another 10-15 minutes, until golden and bubbly.
  3. Let rest for 10 minutes, then garnish with fresh parsley and serve!

Notes

  • More Seafood? Add crab meat or scallops for a seafood medley.
  • Make it Lighter: Use half-and-half instead of whole milk and reduce cheese.

 

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Find it online: https://ukfinda.com/shrimp-lasagna-with-white-sauce-and-cheese/