Description
A decadent and flavorful Shrimp Scampi Lasagna combining tender seafood, creamy ricotta, and a rich garlic sauce, layered between no-boil lasagna noodles and topped with melted mozzarella cheese. This dish brings an elegant twist to traditional lasagna with the bright flavors of shrimp scampi and fresh vegetables.
Ingredients
Units
Scale
Sauce and Vegetables
- 1/4 cup butter or margarine
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 2 cloves garlic, finely chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1 and 1/3 cup chicken broth
- Salt and pepper to taste
Cheese Mixture
- 1 egg, slightly beaten
- 1/2 cup grated Parmesan cheese
- 1 container (15 oz) ricotta cheese
Other Ingredients
- 9 no-boil lasagna noodles
- 1 package SeaPak Scampi (12 oz), heated according to package instructions
- 1 package SeaPak Popcorn Shrimp, Party Size, heated according to package instructions
- 3 cups shredded mozzarella cheese
- 1 teaspoon dried parsley (optional)
Instructions
- Preheat Oven: Heat the oven to 350°F to prepare for baking the lasagna.
- Sauté Vegetables: In a 3-quart saucepan, melt butter over medium heat. Add garlic, carrots, and celery; cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Make Roux: Stir in flour and cook while stirring until the mixture becomes bubbly, ensuring the flour is well incorporated.
- Add Liquids: Gradually stir in half-and-half and chicken broth, then season with salt and pepper. Heat to boiling while stirring constantly, boil and stir for 1 minute. Remove from heat and set aside the sauce.
- Prepare Cheese Mixture: In a medium bowl, combine the beaten egg, grated Parmesan, and ricotta cheese. Set this mixture aside.
- Layer Lasagna – Base: In an ungreased 13×9-inch glass baking dish, spread about 3/4 cup of the sauce to coat the bottom. Layer 3 no-boil lasagna noodles on top of the sauce.
- Layer Shrimp and Sauce: Spread half of the cooked SeaPak Scampi and popcorn shrimp evenly over the noodles. Top with 3/4 cup of the sauce.
- Add Mozzarella Cheese and Noodles: Sprinkle 1 cup of shredded mozzarella cheese over the shrimp and sauce. Add another layer of 3 noodles on top.
- Layer Ricotta Mixture: Spread the ricotta, Parmesan, and egg mixture evenly over the noodles.
- Repeat Layers: Continue layering remaining sauce, mozzarella cheese, noodles, and shrimp as before.
- Finish with Cheese and Parsley: Top the final layer with the remaining 1 cup mozzarella cheese and sprinkle with dried parsley if desired.
- Bake Lasagna: Bake uncovered in the preheated oven for 40 to 45 minutes or until the cheese is a light golden brown and bubbly.
- Rest Before Serving: Let the lasagna stand for 15 minutes before cutting to allow it to set, then serve in festive pasta bowls.
Notes
- Ensure the shrimp is fully cooked according to package instructions before adding to the lasagna layers.
- No-boil noodles save prep time and absorb sauce during baking.
- Letting the lasagna rest before cutting helps maintain clean slices and better texture.
- You can substitute half-and-half with whole milk or cream for a richer sauce.
- Adjust salt and pepper seasonings according to taste, especially if using salted broth or cheese.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of recipe)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 95 mg
