Description
A rich and creamy shrimp lasagna layered with tender prawns, a luscious white sauce made with cream and Parmesan, and a blend of cheeses including mozzarella and ricotta. This savory seafood lasagna baked to golden perfection offers a delightful twist on the classic Italian favorite.
Ingredients
Scale
Shrimp and Pasta
- 500g clean and peeled prawns (shrimp)
- 12 sheets of lasagna pasta
White Sauce
- 3 tablespoons butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup cream (or heavy cream)
- 1 cup milk
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil (for cooking shrimp and sautéing)
Cheese and Garnish
- 1 cup grated mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven: Set your oven to 180°C (350°F). Meanwhile, cook the lasagna sheets according to the package instructions until al dente. Drain them well and set aside for assembly.
- Cook the shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter with a drizzle of olive oil. Add the prawns and sauté for 2-3 minutes until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside to keep warm.
- Prepare the white sauce: Using the same skillet, add the remaining tablespoon of butter. Sauté the chopped onion and minced garlic until softened and fragrant. Pour in the cream and milk, stirring constantly over low heat until the sauce starts to thicken. Stir in the grated Parmesan cheese, season with salt and pepper, and cook gently until the sauce becomes creamy and smooth.
- Assemble the lasagna: Lightly grease a baking dish. Start by spreading a thin layer of the white sauce at the bottom. Layer with lasagna sheets, then a portion of the cooked shrimp, spoonfuls of ricotta cheese, and sprinkle some chopped parsley. Repeat the layering process until all ingredients are used, finishing with a top layer of white sauce. Sprinkle the grated mozzarella cheese evenly over the surface.
- Bake: Place the assembled lasagna into the preheated oven. Bake for 25-30 minutes or until the top turns golden brown and bubbly, signaling the lasagna is perfectly cooked.
- Serve: Remove the lasagna from the oven and allow it to rest for a few minutes. Slice, garnish with additional fresh parsley if desired, and serve warm for a comforting meal.
Notes
- You can substitute the cream with whole milk for a lighter sauce, but the texture will be less rich.
- Fresh parsley adds a bright flavor; feel free to garnish generously.
- Boil lasagna sheets just until al dente to prevent them from becoming mushy during baking.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
