This shrimp lasagna is filled with three types of cheese, jumbo shrimp, and smothered in a garlic white wine cream sauce. It’s rich, hearty, and can be made with other types of seafood too. This lasagna is great when you want a twist on the traditional Italian recipe.
I have transformed the classic lasagna into a white chicken lasagna and Mexican lasagna, but this was my first time trying it with seafood! We only used shrimp this time, but the next go around I may add some crab and make it a seafood lasagna.
No pasta dish is complete without garlic pull-apart bread; it’s a family favorite around here. For dinner drinks, I really like a classic mojito or this orange lemon gin cocktail when chowing down on seafood. You could also make some strawberry sangria with the rest of the wine from the dish.
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🍤 Ingredients:
- lasagna noodles – you will need 9 total. These need to be pre-cooked in salted, boiling water. There are special lasagna noodles that don’t require pre-cooking, but I haven’t used them specifically with this recipe.
- butter – salted or unsalted will work.
- minced garlic – use fresh cloves, store-bought, or substitute garlic powder.
- all-purpose flour – to make a roux for the sauce, this is our thickening agent. Browning the flour also provides flavor in the roux.
- sauvignon blanc or pinot grigio – if needed, substitute clam juice, water, or chicken broth
- whole milk – any milk can be used, but whole makes the sauce richer.
- Seasonings: kosher salt, pepper, dried basil
- large egg – helps bind the cheese mixture together.
- Cheeses: Ricotta, parmesan, and mozzarella.
- lemon juice – fresh or store bought can be used.
- cooked shrimp – remove the tails and cut into bite-size pieces. It’s best to use larger shrimp.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish: Garnish this seafood lasagna recipe with a little bit of fresh parsley, green onions, lemon zest, an extra scoop of cheese sauce, or additional parmesan.
Substitutions and Variations
- Alfredo sauce – the ricotta and homemade roux/wine sauce in this recipe provides a creamy base that resembles traditional lasagna. You could also switch things up and use my homemade alfredo sauce recipe instead – the combination of heavy cream and milk will make a rich and creamy sauce for the lasagna.
- Other seafood – you can also swap the shrimp for lobster, scallops, or crab, or add a little of each.
- Seasoning – swap Italian seasoning or thyme in place of the basil. You can also season the shrimp with Old Bay seasoning before starting for extra flavor.
- Cheese – Cheddar, Monterey Jack cheese, swiss, or fontina can be swapped for the mozzarella, but it will change the flavor of the lasagna dish.
🔪 Instructions:
PREP: Heat oven to 350 degrees. Boil lasagna noodles in a large pot of salted water until they are al dente. Drain and rinse in cold water.
Step 1: Melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 1-2 minutes.
Step 2: Pour in the flour, salt, and pepper. Brown for 1-2 minutes.
Step 3: Whisk in the milk and white wine. Add the liquid gradually so the sauce is creamy.
Step 4: Continue whisking constantly over medium high heat until the roux simmers. Reduce to medium heat and cook until the sauce has slightly thickened.
Pro Tip: Don’t cook the sauce over high heat, it will scorch the milk.
Step 5: In a large bowl, stir ricotta, egg, salt, pepper, lemon juice, basil, and parmesan cheese.
Step 6: Spoon ¼-½ cup of cream sauce and spread it across the bottom of a 9×13 baking dish.
Step 7: Add 3 lasagna sheets to cover the bottom of the dish. Layer half of the cheese mixture over the noodles. Sprinkle half of the shrimp on top of the ricotta.
Step 8: Drizzle ⅓ of the remaining sauce over the shrimp. Top with a cup of mozzarella. Add the second layer of pasta, the remaining half of the ricotta mixture, and shrimp. Top with more sauce and mozzarella. Add the last lasagna noodles, the rest of the sauce, and remaining cheese.
Step 9: Bake for 35-40 minutes or until the shrimp casserole bubbles around the edges and cheese turns golden brown.
Step 10: Remove from the oven and cool for 15 minutes.
SERVE: Garnish with parsley, slice into square, and serve with a small side salad.
Recipe Tips for Shrimp Lasagna
- Rinsing the pasta with cold water after draining stops the cooking process.
- Do not use raw shrimp. Cook the shrimp ahead of time or grab precooked from the grocery store.
- We liked the texture of the larger pieces of shrimps versus smaller pieces.
Fun Fact
A shrimp’s heart is actually located in its head! – Cooper’s Seafood
Recipe FAQs
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or the remaining dish in the oven.
This keeps the bottom layer of noodles from sticking to the pan while baking.
Yes. You can assemble the lasagna up to 24 hours in advance and store it in the refrigerator until you are ready to bake.
More Mouthwatering Pasta Dishes
If you tried this Shrimp Lasagna Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Shrimp Lasagna
Ingredients
- 9 Lasagna noodles
- 4 tablespoons butter
- 3-4 cloves garlic minced
- ¼ cup all-purpose flour
- ¼ cup sauvignon blanc or pinot grigio can substitute clam juice, water, or broth
- 3 cups whole milk
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- 1 large egg
- 15 oz. ricotta
- 1 teaspoon dried basil
- 3 tablespoons lemon juice
- ½ cup grated parmesan cheese
- 1 ½ lbs. cooked shrimp tails removed and cut into large chunks
- 4 cups shredded mozzarella cheese
- Fresh parsley chopped for garnish
Instructions
- Preheat oven to 350°F.
- Cook lasagna noodles in a pot of salted, boiling water according to package instructions. Drain and rinse in cold water.
- Meanwhile, in a large saucepan, melt butter over medium heat. Add the minced garlic and saute 1-2 minutes until garlic is toasted.
- Add the flour, ½ teaspoon salt, and ½ teaspoon of pepper to the pan and brown – cook 1-2 minutes.
- Whisk in white wine and milk, adding the liquids gradually while whisking to create a smooth cream sauce.
- Continue heating, cooking over medium high, and whisking constantly until mixture comes to a simmer. Reduce heat to medium and simmer 1 minute longer until sauce has thickened slightly.
- In a medium mixing bowl, stir together ricotta cheese, egg, ½ teaspoon salt, ½ teaspoon pepper, basil, lemon juice, and parmesan cheese. Mix until combined.
- In a 9x 13 casserole dish, spoon ¼-½ cup of sauce and spread it over the bottom of the pan. Place 3 lasagna noodles over the sauce to cover the bottom of the pan.
- Layer ½ of the ricotta mixture over the lasagna noodles.
- Sprinkle half of the shrimp on top of the ricotta mixture.
- Drizzle ⅓ of the remaining sauce (about 1 cup) over the shrimp and crab. Top with 1 cup of mozzarella.
- Layer the second layer of noodles, the remaining ricotta, and shrimp.
- Top with another cup of sauce and cup of mozzarella.
- Place the final three lasagna noodles over this second cheese layer. Top with the remaining white sauce and top with about 2 more cups of cheese.
- Bake for 35-40 minutes or until lasagna is bubbling up around the sides of the dish and the cheese on top begins to turn golden brown.
- Remove lasagna from the oven and leave to set for at least 15 minutes before cutting and serving.
- Garnish with a sprinkle of chopped parsley.
Notes
Nutrition
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