Shrimp Lasagna with White Sauce and Cheese

What the heck is this?

So I got tired of the same old red sauce lasagna and decided to throw together something a little more fancy-pants. This shrimp lasagna is basically what would happen if a classic Italian lasagna went on vacation to the coast and had a glow-up. It’s layers of tender pasta, succulent shrimp, a velvety white sauce (fancy people call it béchamel), and three – yes, THREE – kinds of cheese. It’s rich, it’s creamy, it’s impressive enough for company but I definitely make it on random Tuesdays because life’s too short to save the good stuff for special occasions.

Why You’ll Love This Recipe

Trust me, this isn’t your average pasta bake:

• It’s the perfect “I’m-an-adult-who-has-their-life-together” dish that’s actually not that hard to make.
• The white sauce is basically liquid velvet and coats everything in creamy goodness.
• Shrimp feels fancy but cooks in literally minutes (and you can totally use frozen).
• That moment when you pull it out of the oven all bubbly and golden? Pure kitchen victory.
• It’s got seafood but is still totally crowd-pleasing (even my nephew who “hates fish” demolished it).
• Makes amazing leftovers – maybe even better the next day.
• People will think you spent hours on it (I won’t tell if you don’t).

The Good Stuff You’ll Need

For the Shrimp:

• 2 pounds shrimp, peeled and deveined (31-40 count is perfect, but whatever’s on sale works)
• 3 tablespoons butter (the real stuff, not that weird margarine business)
• 4 cloves garlic, minced (or more, I won’t judge)
• 1/2 teaspoon red pepper flakes (optional, but adds nice heat)
• 1/4 cup white wine (something you’d actually drink – cooking wine is garbage)
• Juice of 1 lemon
• Salt and black pepper
• 2 tablespoons fresh parsley, chopped

For the White Sauce:

• 6 tablespoons butter (yes, more butter – it’s not diet food, folks)
• 6 tablespoons all-purpose flour
• 4 cups milk (whole milk makes it creamier, but 2% works too)
• 1 cup heavy cream (go big or go home)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon nutmeg (the secret ingredient that makes people go “hmm, what IS that?”)
• 1 cup grated Parmesan cheese
• Salt and white pepper (black pepper works too, but you’ll see little specks)

For Assembly:

• 12 no-boil lasagna noodles (because who has time to boil and handle floppy pasta sheets?)
• 2 cups shredded mozzarella cheese
• 2 cups ricotta cheese
• 1 large egg
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1 cup grated Parmesan (yes, more cheese)

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Let’s Do This

Prep the Shrimp (10 minutes):

1. If you’re using frozen shrimp, thaw them first. If they’re still a bit icy, no worries – they’ll finish thawing in the pan.
2. Pat the shrimp dry with paper towels. This is super important – wet shrimp will steam instead of sauté, and we want that good browning action.
3. Season shrimp with salt and pepper.
4. Melt butter in a large skillet over medium-high heat. When it starts to foam, add the garlic and red pepper flakes. Cook for about 30 seconds until fragrant but not burned (burned garlic is the worst).
5. Toss in the shrimp. Cook for about 2 minutes per side until they’re just pink. Don’t overcook them! They’ll cook more in the oven later.
6. Pour in the wine and lemon juice, let it bubble for about 1 minute.
7. Remove from heat, sprinkle with parsley, and set aside. Try not to eat them all while making the rest.

Make the White Sauce (15 minutes):

1. In a large saucepan, melt the butter over medium heat.
2. Add the flour and whisk constantly for about 2 minutes. It should look like wet sand and smell a bit nutty, not raw.
3. Gradually add the milk and cream, whisking constantly to avoid lumps. (If you do get lumps, no panic – just keep whisking vigorously or blend it smooth.)
4. Add the garlic, thyme, and nutmeg. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Remove from heat and stir in the Parmesan until melted. Season with salt and white pepper to taste.

Mix the Ricotta (2 minutes):

1. In a bowl, mix the ricotta, egg, chopped basil, 1/2 cup of Parmesan, and a pinch of salt and pepper until well combined.

Assembly Time (15 minutes):

1. Preheat your oven to 375°F.
2. Chop about 3/4 of your cooked shrimp into bite-sized pieces. Leave the rest whole for a prettier top layer.
3. Spread 1 cup of the white sauce on the bottom of a 9×13 inch baking dish.
4. Layer in this order:
   • 3 lasagna noodles
   • 1/4 of the ricotta mixture
   • 1/3 of the chopped shrimp
   • 1 cup white sauce
   • 1/4 cup mozzarella
   • Repeat layers 2 more times
   • Top with final 3 noodles, remaining white sauce, the whole shrimp, and remaining mozzarella and Parmesan
5. If the sauce seems too thick at any point, you can thin it with a splash of milk. No stress.

Bake It (45 minutes):

1. Cover the baking dish with foil (spray the underside with cooking spray so the cheese doesn’t stick).
2. Bake covered for 25 minutes.
3. Remove foil and bake for another 15-20 minutes until the top is golden and bubbly and the pasta is tender.
4. Let it rest for at least 15 minutes before cutting (I know it’s torture, but if you cut too soon it’ll collapse into a delicious but messy pile).
5. Sprinkle with extra basil before serving to make it Instagram-worthy.

Serving Suggestions

• A simple green salad with a light vinaigrette is the perfect sidekick to this rich dish.
• Garlic bread is never a bad idea. Actually, it’s always a good idea.
• A crisp white wine like Pinot Grigio or Sauvignon Blanc works beautifully here.
• If you’re feeling extra fancy, some steamed asparagus drizzled with lemon butter makes it a complete meal.
• For a dinner party, serve small portions as a first course before a simple main like grilled chicken or steak.

Switch It Up

Got the basics down but want to play around? Try these twists:

• Seafood Medley: Mix in some bay scallops or lump crab meat with the shrimp. Fancy level: 100.
• Veggie Boost: Add a layer of sautéed spinach and mushrooms for some green goodness.
• Lobster Upgrade: Swap half the shrimp for chunks of lobster for when you’re REALLY trying to impress someone.
• Spicy Kick: Add a diced jalapeño to the shrimp sauté and red pepper flakes to the white sauce for heat throughout.
• Herb Garden: Throw in fresh dill and tarragon with the basil for a more complex herb profile.
• Make-Ahead Freezer Meal: Assemble completely, don’t bake, wrap tightly and freeze. Thaw overnight in the fridge before baking.

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Leftover Magic

If by some miracle you have leftovers:

• Store in the fridge for up to 3 days. It actually gets better as the flavors meld.
• Reheat individual portions in the microwave, covered with a damp paper towel to keep it from drying out.
• For crispy edges (the best part), reheat in a 350°F oven until warmed through.
• If it seems dry when reheating, drizzle a little cream or milk over the top before heating.
• Leftovers make an amazing work lunch that will make your coworkers jealous.

Questions People Actually Ask

Q: Can I use pre-cooked shrimp?
A: In a pinch, yes, but they won’t have as much flavor. If you do, skip the sautéing step and just toss them with the garlic butter mixture before adding to the lasagna.

Q: My white sauce got lumpy! Is it ruined?
A: Not at all! Either keep whisking vigorously, or pour it through a fine strainer, or blend it with an immersion blender. Crisis averted.

Q: I don’t drink alcohol. What can I use instead of wine?
A: Chicken or seafood broth works great, with maybe a splash of white wine vinegar for tanginess. Or just use extra lemon juice.

Q: Can I assemble this the day before?
A: Absolutely! It might need a few extra minutes in the oven since it’ll be cold from the fridge. The no-boil noodles might absorb some sauce overnight, so you could add an extra 1/2 cup of milk to the sauce.

Q: I can’t find no-boil lasagna noodles. Can I use regular?
A: Yep! Just cook them for about 2 minutes less than the package says (they should still be quite firm) before assembling. And don’t worry if they break a bit – it’ll all be hidden in the layers.

Q: Can I make individual portions for a dinner party?
A: For sure! Use smaller baking dishes or even ramekins. Reduce the baking time to about 20-25 minutes total.

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