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.
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).
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.
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.
- 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 dried parsley or fresh
- Preheat the oven to 350 degrees F (180 C).
- 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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