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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:
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- 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.
- 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.
- In a bowl, mix ricotta cheese, egg, remaining 2 tablespoons butter, parsley, salt, and pepper.
- 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.
- Spread half of the ricotta mixture over the noodles, then top with half of the shrimp and a layer of mozzarella cheese.
- 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.
- 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
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