This Creamy Garlic Shrimp Lasagna is a rich and comforting twist on classic lasagna. Tender garlic-seasoned shrimp are layered with creamy white sauce, spinach, ricotta, mozzarella, Parmesan, and tender lasagna noodles. Every bite is cheesy, creamy, savory, and packed with delicious seafood flavor.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
For the Creamy Garlic Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Salt, to taste
- Pinch of red pepper flakes, optional
For the Filling
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
For Assembly
- 12 lasagna noodles
- 2½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
1. Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Cook the lasagna noodles according to the package directions until just tender.
Drain and lay them flat on a lightly oiled baking sheet or parchment paper to prevent them from sticking.
2. Prepare the Shrimp
Pat the shrimp dry with paper towels.
Season with Italian seasoning, paprika, salt, and black pepper.
Heat the olive oil and butter in a large skillet over medium heat.
Add the shrimp and cook for approximately 1–2 minutes per side, until just cooked through.
Add the minced garlic during the final 30 seconds.
Remove the skillet from the heat and stir in the lemon juice.
Transfer the shrimp to a plate and allow them to cool slightly.
Once cool enough to handle, chop the shrimp into bite-sized pieces.
3. Make the Creamy Garlic Sauce
Melt the butter in a saucepan over medium-low heat.
Add the minced garlic and cook for about 30 seconds, until fragrant.
Whisk in the flour and cook for about 1 minute.
Gradually pour in the milk while whisking continuously to prevent lumps.
Add the heavy cream and continue cooking until the sauce begins to thicken, approximately 4–6 minutes.
Reduce the heat to low and stir in the Parmesan cheese, Italian seasoning, black pepper, and red pepper flakes if using.
Taste and adjust the salt as needed.
The sauce should be creamy and smooth but still easy to spread.
4. Prepare the Ricotta Filling
In a large bowl, combine the ricotta, egg, Parmesan, chopped spinach, Italian seasoning, and black pepper.
Mix until evenly combined.
5. Assemble the Lasagna
Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Spread a thin layer of creamy garlic sauce over the bottom.
Place 3–4 lasagna noodles over the sauce.
Spread approximately one-third of the ricotta mixture over the noodles.
Add one-third of the chopped shrimp.
Drizzle with creamy garlic sauce and sprinkle with mozzarella.
Repeat the layers until all the ingredients are used.
Finish with a generous layer of creamy sauce, mozzarella, and Parmesan on top.
6. Bake
Cover the baking dish loosely with aluminum foil.
Bake for 25 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.
For a deeper golden top, broil for 1–2 minutes, watching carefully.
7. Rest Before Serving
Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing.
This allows the layers to settle and makes the lasagna much easier to serve.
Garnish with fresh parsley and additional Parmesan.
Tips for the Best Shrimp Lasagna
Don’t overcook the shrimp: They will continue cooking slightly in the oven, so cook them only until just done during the skillet step.
Use freshly grated Parmesan: It melts more smoothly into the sauce and gives the lasagna better flavor.
Let the lasagna rest: Cutting immediately can cause the creamy layers to run. A short resting period gives you cleaner slices.
Don’t make the sauce too thick: It should be pourable and spreadable because the noodles will absorb some of the sauce as the lasagna bakes.
Drain excess spinach moisture: If using frozen spinach, thaw it completely and squeeze out as much liquid as possible.
Easy Variations
Add sautéed mushrooms for an earthy flavor.
Replace spinach with chopped kale or fresh broccoli.
Add a little mozzarella and Parmesan between every layer for an extra-cheesy lasagna.
For a spicy version, increase the red pepper flakes or add a pinch of cayenne to the garlic sauce.
You can also use a combination of shrimp and scallops for a seafood lasagna.
Storage
Store leftover lasagna in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or reheat larger portions covered in the oven until hot throughout.
The assembled, unbaked lasagna can also be refrigerated for up to a day before baking.
This Creamy Garlic Shrimp Lasagna is an indulgent seafood-inspired comfort meal with tender shrimp, garlicky white sauce, creamy ricotta, spinach, and layers of melted cheese. It’s an impressive dinner for guests but still easy enough for a cozy family meal.