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Ingredients:
1 lb large shrimp, peeled and deveined
12 lasagna noodles, cooked according to package instructions
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup white wine or chicken broth
1 lemon, zest and juice
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 cups heavy cream
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Cook the Lasagna Noodles:
Cook the lasagna noodles according to the package instructions. Once cooked, drain them and lay them out flat on a baking sheet to prevent sticking. Set aside.
Prepare the Garlic Butter Shrimp:
In a large skillet, melt the butter over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they are pink and opaque. Stir in the white wine or chicken broth, lemon zest, and lemon juice. Cook for an additional 2 minutes until the liquid has reduced slightly. Remove the shrimp from the skillet and set aside.
Make the Creamy Sauce:
In the same skillet, add the heavy cream and bring it to a gentle simmer over medium heat. Stir in the Italian seasoning, Parmesan cheese, and half of the mozzarella cheese. Cook, stirring occasionally, until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the creamy sauce on the bottom. Place a layer of lasagna noodles on top, followed by a layer of ricotta cheese, then a layer of garlic butter shrimp. Spoon over more of the creamy sauce and sprinkle with mozzarella cheese.
Repeat the layers (noodles, ricotta, shrimp, sauce, mozzarella) until all the ingredients are used, finishing with a final layer of noodles topped with the remaining sauce and mozzarella cheese.
Bake the Lasagna:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
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