Ingredients
- Lasagna noodles: 9 sheets, cooked al dente
- Large shrimp: 1 pound, peeled and deveined
- Whole Milk Ricotta Cheese: 15 ounces
- Shredded Mozzarella Cheese: 2 cups
- Unsalted Butter: 1/2 cup (1 stick)
- Fresh Garlic: 4 cloves, minced
- Heavy Cream: 1/2 cup
- Fresh Lemon Juice: 2 tablespoons
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions, drain, and set aside. In a medium bowl, combine the ricotta cheese with 1/4 cup of the mozzarella and desired seasonings (salt, pepper, dried oregano).
- Step 2: Prepare the scampi filling. Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the shrimp and lemon juice, cooking for 2-3 minutes until the shrimp are pink and opaque. Remove the shrimp from the skillet and coarsely chop.
- Step 3: Finish the scampi sauce base. To the remaining garlic butter in the skillet, whisk in the heavy cream and cook for 1 minute until slightly thickened. Remove from heat and stir in the chopped shrimp.
- Step 4: Assemble the lasagna. Spread a thin layer of the creamy scampi sauce mixture on the bottom of a 9×13 inch baking dish. Layer three lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles, then top with 1/3 of the remaining mozzarella and half of the shrimp scampi mixture.
- Step 5: Repeat the layering process once more (sauce, noodles, ricotta, mozzarella, shrimp). Finish the final layer with the remaining three noodles, the rest of the scampi sauce, and sprinkle heavily with the remaining mozzarella cheese. Cover the dish tightly with aluminum foil.
- Step 6: Bake the lasagna for 25 minutes covered. Remove the foil and continue baking for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let rest for 10 minutes before slicing and serving.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days, or freeze individual portions wrapped securely in foil for up to 2 months.
- To reheat, cover the lasagna loosely with foil and bake at 325°F (160°C) until heated through, preventing the exposed cheese and noodles from drying out.
- Serve this luxurious dish alongside a simple, peppery arugula salad dressed lightly with olive oil and extra lemon juice to perfectly balance the rich cream sauce.
- When sautéing the minced garlic in butter, keep the heat low and cook only until fragrant (about 60 seconds); this prevents the garlic from burning and making the scampi sauce bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American