Shrimp Seafood Lasagna is a delicious, creamy and filling pasta dish packed with shrimp, Parmesan, ricotta and mozzarella cheese.
This recipe is downsized, easy, and perfectly portioned for two people.
Scroll to the bottom for a full recipe card.
Hands down, shrimp is one of my most favorite foods and this decadent lasagna does not disappoint!
We served it with a couple pieces of garlic and butter toasted artisan bread.
How to make Shrimp Seafood Lasagna:
Preheat the oven to 350 degrees F (180 C).
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In a medium sauce pan, melt the butter on medium heat. Click here for a medium sauce pan.
Add the minced garlic, carrots, and celery and cook about 5 minutes, stirring occasionally, until veggies are crisp-tender.
Stir in the flour and cook, stirring constantly, until bubbly.
Gradually stir in the milk, broth, salt and pepper.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from the heat and set aside.
In a medium bowl, mix the egg, Parmesan cheese, and ricotta cheese and set aside.
In two ungreased 18.6 ounce baking dishes (or an 8 x 8 baking dish), spread 2 tablespoons of sauce into the bottom of each of the dishes. Click here for 18.6 ounce oven safe baking dishes.
Top with 1/2 a noodle in each dish.
Spread the shrimp over the noodles, divided evenly between the two dishes.
Spread half of the sauce into the dishes, divided evenly.
Sprinkle with 1/4 cup of the mozzarella cheese, divided evenly.
Add another half of a noodle to each dish.
Spread the ricotta mixture over the noodles, divided evenly.
Spread with the remaining sauce, divided evenly.
Top with 1/2 cup of the mozzarella cheese, divided evenly.
Sprinkle with 1/4 teaspoon parsley, divided evenly.
Bake 30 to 35 minutes or until the cheese is light golden brown.
Allow to cool 5 minutes before serving.
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Shrimp Seafood Lasagna
Shrimp Seafood Lasagna is a delicious, creamy and filling pasta dish packed with shrimp, Parmesan, ricotta and mozzarella cheese.
Ingredients
- 1/8 cup all-purpose flour
- 2 no-boil lasagna noodles
- 2 Tablespoons butter or margarine
- 1/8 cup Julienne carrots
- 1/2 clove jarred minced garlic
- 1/3 cup whole milk
- 1/4 cup chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg, slightly beaten
- 1/8 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
- 12 ounces precooked salad shrimp
- 3/4 cup shredded mozzarella cheese
- 1/4 teaspoon parsley
Instructions
- Preheat the oven to 350 degrees F (180 C).
- In a medium sauce pan, melt the butter on medium heat. Click for a medium sauce pan.
- Add the minced garlic, carrots, and celery and cook about 5 minutes, stirring occasionally, until veggies are crisp-tender.
- Stir in the flour and cook, stirring constantly, until bubbly.
- Gradually stir in the milk, broth, salt and pepper.
- Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from the heat and set aside.
- In a medium bowl, mix the egg, Parmesan cheese, and ricotta cheese and set aside.
- In two ungreased 18.6 ounce baking dishes (or an 8 x 8 baking dish), spread 2 tablespoons of sauce into the bottom of each of the dishes. Click for 18.6 ounce oven safe baking dishes.
- Top with 1/2 a noodle in each dish.
- Spread the shrimp over the noodles, divided evenly between the two dishes.
- Spread half of the sauce into the dishes, divided evenly.
- Sprinkle with 1/4 cup of the mozzarella cheese, divided evenly.
- Add another half of a noodle to each dish.
- Spread the ricotta mixture over the noodles, divided evenly.
- Spread with the remaining sauce, divided evenly.
- Top with 1/2 cup of the mozzarella cheese, divided evenly.
- Sprinkle with 1/4 teaspoon parsley, divided evenly.
- Bake 30 to 35 minutes or until the cheese is light golden brown.
- Allow to cool 5 minutes before serving.
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Nutrition Information:
Yield:
2Amount Per Serving: Calories: 674 Saturated Fat: 18g Cholesterol: 599mg Sodium: 2016mg Carbohydrates: 32g Fiber: 1g Sugar: 3g Protein: 59g
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