Shrimp Lasagna with White Sauce and Cheese
Creamy, cheesy, and absolutely irresistible! This Shrimp Lasagna combines tender prawns, layers of pasta, and a luscious white sauce for a show-stopping dish that’s perfect for special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
- 500 g (1 lb) clean and peeled prawns
- 12 sheets lasagna pasta
- 3 tbsp butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Cook Pasta: Cook the lasagna sheets according to package instructions. Drain and set aside.
- Cook Shrimp: In a large skillet, heat 2 tablespoons of butter with a drizzle of olive oil over medium heat. Add the prawns and cook for 2-3 minutes until pink. Remove and set aside.
- Make Sauce: In the same skillet, add the remaining butter and sauté the onion and garlic until soft. Stir in the heavy cream and milk. Cook on low heat until the sauce thickens.
- Add Cheese: Stir in Parmesan cheese, salt, and pepper, cooking until the cheese is melted and the sauce is creamy.
- Assemble Lasagna:
- Spread a thin layer of white sauce at the bottom of a baking dish.
- Add a layer of lasagna sheets, followed by a layer of shrimp, dollops of ricotta, and a sprinkle of parsley.
- Repeat the layers, finishing with a generous layer of white sauce and mozzarella cheese on top.
- Bake: Bake for 25-30 minutes, or until the top is golden and bubbly.
- Serve: Allow to cool slightly before serving. Garnish with extra parsley if desired.
Notes
- Seafood Alternatives: Substitute shrimp with crab meat or scallops for a variation.
- Vegetarian Option: Replace shrimp with sautéed mushrooms or spinach for a meatless version.
- Make Ahead: Assemble the lasagna a day in advance and refrigerate. Bake just before serving.
Nutrition
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 180 mg