Description

This Shrimp Lasagna with White Sauce and Cheese is a delicious seafood twist on a classic comfort dish. Layers of tender lasagna noodles, juicy shrimp, creamy white béchamel sauce, and gooey melted cheese make this a standout meal for any night of the week—or a special occasion.

Ingredients

9 lasagna noodles (regular or no-boil)
2 tablespoons olive oil
1 lb raw shrimp, peeled, deveined, and chopped
3 cloves garlic, minced
1 small onion, diced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon nutmeg
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 cup ricotta cheese (optional)
1 tablespoon chopped fresh parsley (plus more for garnish)

Zest of 1 lemon (optional, for brightness)

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Instructions

Cook noodles: Boil lasagna noodles according to package directions until al dente. Drain and set aside. Skip if using no-boil noodles.
Sauté shrimp: Heat olive oil in a skillet over medium heat. Add garlic and onion and cook for 2–3 minutes until softened. Add shrimp, season with salt and pepper, and cook until just pink, about 3–4 minutes. Remove from heat.
Make white sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cook until thickened, about 5–7 minutes. Stir in nutmeg, Parmesan cheese, salt, and pepper. Remove from heat.
Assemble lasagna: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a small amount of white sauce on the bottom. Add a layer of noodles, some shrimp mixture, dollops of ricotta (if using), mozzarella, parsley, and a drizzle of white sauce. Repeat layers, ending with noodles, white sauce, and mozzarella on top.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbly.
Rest and serve: Let the lasagna rest for 10 minutes before slicing. Garnish with parsley and lemon zest if desired.

Notes

Use a mix of shrimp and crab meat for extra seafood flavor.

Add spinach or sautéed mushrooms to the layers for more veggies.

A little lemon zest or juice adds brightness to balance the richness.