Ingredients
**For the Shrimp Scampi:**
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons butter
– 4 cloves garlic, minced
– ½ cup chicken broth
– 2 tablespoons lemon juice
– ¼ cup fresh parsley, chopped
– Salt and pepper to taste
**For the White Sauce:**
– 4 tablespoons butter
– 4 tablespoons all-purpose flour
– 4 cups milk
– 1 cup grated Parmesan cheese
– ½ teaspoon ground nutmeg
– Salt and pepper to taste
**For Assembly:**
– 12 lasagna noodles, cooked
– 2 cups ricotta cheese
– 1 egg
– 2 cups shredded mozzarella cheese
– Fresh parsley, chopped (for garnish)
Instructions
1. **Preheat Oven:**
Preheat your oven to 375°F (190°C).
2. **Prepare Shrimp Scampi:**
In a large skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant. Add the shrimp and cook until pink, about 2-3 minutes per side. Stir in chicken broth, lemon juice, chopped parsley, salt, and pepper. Cook for an additional minute, then remove from heat and set aside.
3. **Make the White Sauce:**
In a separate pan, melt 4 tablespoons of butter over medium heat. Stir in flour and cook for about 1 minute. Gradually whisk in milk, and simmer until the sauce thickens, about 5-7 minutes. Stir in Parmesan cheese, ground nutmeg, salt, and pepper. Mix until smooth and set aside.
4. **Prepare Ricotta Mixture:**
In a bowl, mix the ricotta cheese with the egg until smooth.
5. **Assemble Lasagna:**
Spread a thin layer of white sauce in the bottom of a 9×13-inch baking dish. Layer 4 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Add half of the shrimp scampi over the ricotta. Repeat the layers: white sauce, noodles, ricotta mixture, and shrimp scampi. Finish with a layer of shredded mozzarella cheese on top.
6. **Bake:**
Bake in the preheated oven for 25-30 minutes, or until the lasagna is golden and bubbly.
7. **Serve:**
Let the lasagna cool slightly before slicing. Garnish with fresh parsley and enjoy!
Garlic Butter Shrimp Scampi Lasagna
