Directions:
- Prepare the Shrimp Scampi Filling:
In a large skillet, melt the butter over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the shrimp and cook for 2-3 minutes per side until they turn pink and opaque.
Add the white wine (or chicken broth), lemon juice, lemon zest, red pepper flakes, salt, and pepper. Cook for another 1-2 minutes until the liquid reduces slightly.
Stir in the chopped parsley and remove from heat. Set the shrimp aside to cool slightly.
- Make the Ricotta Mixture:
In a bowl, mix the ricotta cheese, egg, Parmesan cheese, ground nutmeg, salt, and pepper until smooth and combined. Set aside.
- Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a greased 9×13-inch baking dish, spread a thin layer of the shrimp scampi mixture at the bottom.
Place a layer of cooked lasagna noodles over the shrimp mixture.
Spread a portion of the ricotta mixture over the noodles, followed by a portion of the shrimp scampi mixture.
Sprinkle shredded mozzarella and grated Parmesan over the shrimp layer.
Repeat the layers until all ingredients are used, finishing with a final layer of noodles and cheese on top.
Pour the heavy cream evenly over the lasagna to add creaminess during baking.
- Bake the Lasagna:
Cover the lasagna with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Serve:
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and lemon zest for a bright, fresh finish. Serve hot and enjoy this decadent garlic butter shrimp scampi lasagna!
Prep Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Kcal: 600 kcal per serving
Servings: 6
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