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Garlic Butter Shrimp Scampi Lasagna

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A delightful twist on classic comfort food, combining pasta, succulent shrimp, and a buttery garlic sauce, wrapped in layers of lasagna.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 9 sheets Lasagna noodles Use regular or spinach lasagna noodles.
  • 1 pound Shrimp (peeled and deveined) Fresh shrimp preferred, but frozen can be used if thawed.
  • 4 tablespoons Butter For sautéing.
  • 4 cloves Garlic (minced) Adjust based on preference.
  • 1/2 cup White wine Use a dry white wine.
  • 2 tablespoons Lemon juice Freshly squeezed for best flavor.
  • 1/4 cup Fresh parsley (chopped) For garnishing and flavor.
  • 2 cups Mozzarella cheese (shredded) For layering.
  • 1 cup Parmesan cheese (grated) Top layer for extra flavor.
  • to taste Salt and pepper Season to preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions, then set aside.
  3. In a skillet, melt butter over medium heat, and add minced garlic. Sauté until fragrant (about 1 minute).
  4. Add shrimp to the skillet and cook until pink and opaque; this usually takes about 3–4 minutes.
  5. Pour in white wine and lemon juice, and fold in chopped parsley. Season with salt and pepper to taste.
Assembly and Cooking
  1. In a baking dish, layer noodles, followed by the shrimp mixture, and then sprinkle with mozzarella and Parmesan. Repeat the layers, finishing with a generous cheese topping.
  2. Cover the dish with foil and bake for 25 minutes. After that, uncover and bake for an additional 15 minutes until the cheese is bubbly and golden.
  3. Let it cool slightly before serving, and enjoy!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g

Notes

Serve with a crisp green salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
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