A luxurious, cheesy lasagna layered with garlic shrimp, Alfredo sauce, and tender pasta. Perfect for impressing guests or treating yourself.
🛒 Ingredients
For the shrimp filling:
1 lb shrimp (peeled & deveined)
2 tbsp butter
3 cloves garlic, minced
Salt & pepper
1/2 tsp paprika (optional)
1 tbsp lemon juice
For the Alfredo sauce:
4 tbsp butter
4 cloves garlic, minced
1/4 cup flour
3 cups whole milk (or 2 cups milk + 1 cup cream)
1 cup Parmesan cheese, grated
Salt, pepper, and a pinch of nutmeg
For the lasagna:
9 lasagna noodles, cooked and drained
2 cups ricotta or cottage cheese
1 egg
2 cups shredded mozzarella
1/2 cup grated Parmesan
1 tbsp parsley, for garnish
👩🍳 Instructions
1. Cook the shrimp:
In a skillet, melt butter and sauté garlic until fragrant.
Add shrimp, season with salt, pepper, paprika, and cook 2–3 min until pink.
Add lemon juice and remove from heat. Chop some shrimp, leave a few whole for the top.
2. Make the Alfredo sauce:
In a saucepan, melt butter and sauté garlic.
Stir in flour to make a roux, cook 1–2 min.
Gradually whisk in milk and simmer until thickened.
Stir in Parmesan, season with salt, pepper, and nutmeg.
3. Prepare cheese mixture:
Mix ricotta with egg, salt, and pepper.
4. Assemble the lasagna:
Preheat oven to 375°F (190°C).
In a greased baking dish:
Spread a layer of Alfredo sauce
Add noodles
Spread ricotta mixture
Add chopped shrimp
Sprinkle mozzarella
Repeat layers, ending with noodles, sauce, and shrimp on top
Finish with mozzarella & Parmesan
5. Bake:
Cover with foil and bake for 25–30 min.
Uncover and broil 3–5 min until golden and bubbly.
Garnish with parsley before serving.
🌟 Pro Tips:
Add spinach or mushrooms to the filling for extra depth.
Use part crab meat for a seafood blend.
Make ahead: assemble and refrigerate overnight before baking.
