Garlic Butter Shrimp Scampi Lasagna

Ingredients:

– 12 lasagna noodles

– 1 pound large shrimp, peeled and deveined

– 4 tablespoons unsalted butter

– 4 cloves garlic, minced

– 1/4 teaspoon red pepper flakes

– 1/4 cup white wine (or chicken broth)

– 1 cup heavy cream

– 1 cup grated Parmesan cheese

– 2 cups shredded mozzarella cheese

– 1 cup ricotta cheese

– 1 large egg

– 1/4 cup chopped fresh parsley

– Salt and black pepper to taste

– Cooking spray

 

Directions:

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.
3. Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side. Remove shrimp from the skillet and set aside.
4. Pour white wine (or chicken broth) into the skillet and simmer for 2 minutes. Stir in heavy cream and cook for another 2 minutes until the sauce has thickened. Remove from heat and stir in 1/2 cup Parmesan cheese.
5. In a bowl, mix ricotta cheese, egg, remaining 2 tablespoons butter, parsley, salt, and pepper.
6. Lightly spray a 9×13-inch baking dish with cooking spray. Spread a thin layer of the cream sauce on the bottom of the dish. Arrange a layer of lasagna noodles over the sauce.
7. Spread half of the ricotta mixture over the noodles, then top with half of the shrimp and a layer of mozzarella cheese.
8. Repeat layers with remaining noodles, ricotta mixture, shrimp, and mozzarella cheese. Finish with a final layer of noodles and the remaining cream sauce. Sprinkle with remaining Parmesan cheese.
9. Cover with foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. Let rest for 10 minutes before serving.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 450 kcal | Servings: 6 servings