Garlic Butter Shrimp Scampi Lasagna Bake This indulgent lasagna combines the rich flavors of garlic butter shrimp scampi layered between creamy ricotta and gooey cheese, creating a unique twist on a classic dish. Ingredients For the Shrimp Scampi: 1 lb large shrimp, peeled and deveined 4 tablespoons unsalted butter 4 cloves garlic, minced 1/4 cup fresh lemon juice 1 teaspoon red pepper flakes (optional for heat) Salt and pepper to taste 2 tablespoons fresh parsley, chopped For the Lasagna: 12 lasagna noodles 2 cups ricotta cheese 2 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 2 eggs 1 teaspoon Italian seasoning 1/4 teaspoon nutmeg (optional) 2 cups heavy cream 1/2 cup grated Parmesan cheese (for topping) Fresh parsley, chopped for garnish Instructions Prepare the Shrimp Scampi: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Stir in the lemon juice, red pepper flakes, salt, and pepper. Cook for an additional 2 minutes, then remove from heat. Stir in the chopped parsley and set aside. Cook the Lasagna Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside. Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1 cup of Parmesan cheese, eggs, Italian seasoning, and nutmeg (if using). Mix until well combined. Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of heavy cream on the bottom. Place a layer of lasagna noodles on top, followed by a layer of the ricotta cheese mixture, then a layer of shrimp scampi. Repeat the layers until all ingredients are used, ending with a layer of lasagna noodles on top. Pour the remaining heavy cream over the top layer and sprinkle with the remaining mozzarella and Parmesan cheese. Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly. Serve: Let the lasagna cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.
