Description
This Shrimp Scampi Lasagna is a delightful twist on traditional lasagna, combining the rich flavors of shrimp scampi with creamy cheeses and no-boil lasagna noodles. Featuring a savory sauce made from butter, garlic, celery, carrots, and a smooth cream sauce, layered with juicy shrimp and melted mozzarella, this dish is perfect for seafood lovers looking for a hearty, comforting meal that’s sure to impress family and guests.
Ingredients
Units
Scale
Sauce Ingredients
- 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 cups 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
Lasagna & Shrimp
- 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
Toppings
- 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.
- Prepare Sauce: In a 3-quart saucepan, melt butter over medium heat. Add garlic, chopped carrots, and celery, cooking about 5 minutes until the vegetables are crisp-tender while stirring occasionally.
- Thicken Sauce: Stir in the flour and cook, stirring until the mixture is bubbly.
- Add Liquids: Gradually stir in half-and-half and chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil, stirring constantly. Let it boil while stirring for 1 minute, then remove from heat and set aside.
- Prepare Cheese Mixture: In a medium bowl, combine the beaten egg, grated Parmesan, and ricotta cheese. Mix well and set aside.
- Assemble Lasagna – First Layer: In an ungreased 13×9-inch glass baking dish, spread about 3/4 cup of the prepared sauce across the bottom. Place 3 no-boil noodles evenly on top.
- Add Shrimp and Sauce: Spread half of both types of cooked shrimp over the noodles, then evenly top with about 3/4 cup of the sauce.
- Add Cheese and Noodles: Sprinkle 1 cup of shredded mozzarella cheese over the shrimp and sauce, then place 3 more noodles on top for the next layer.
- Add Ricotta Layer: Spread the ricotta cheese mixture evenly over the noodles.
- Repeat Layers: Repeat the layering process with the remaining sauce, mozzarella cheese, noodles, and shrimp, ending with the last 1 cup of mozzarella cheese on top.
- Finishing Touch: Sprinkle 1 teaspoon of dried parsley over the top layer of cheese for color and a hint of herb flavor (optional).
- Bake: Bake the assembled lasagna in the preheated oven for 40 to 45 minutes, or until the cheese is melted and lightly golden brown on top.
- Rest and Serve: Let the lasagna stand for 15 minutes before cutting to allow it to set. Serve warm in festive pasta bowls for a special presentation.
Notes
- Use no-boil lasagna noodles to save time and avoid pre-cooking the pasta layers.
- Ensure the shrimp is fully cooked following package instructions before assembly to prevent undercooked seafood.
- Letting the lasagna rest after baking helps it hold its shape when sliced.
- Can be customized with additional herbs like basil or oregano for extra flavor.
- For a lighter version, substitute half-and-half with whole milk, though sauce consistency might be slightly thinner.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 110 mg
