Ingredients:
12 lasagna noodles
1 lb large shrimp, peeled and deveined
2 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
1 lemon, juiced
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Directions:
Cook the Noodles: Preheat your oven to 350°F (175°C). Cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean surface to prevent sticking.
Sauté the Shrimp: In a large skillet, melt the butter with olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove the shrimp and set aside.
Make the Sauce: Pour the white wine (or chicken broth) into the skillet, scraping up any browned bits. Add the lemon juice and simmer for 2 minutes. Remove from heat.
Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, salt, pepper, and half of the chopped parsley.
Assemble the Lasagna: Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shrimp. Sprinkle with mozzarella cheese. Repeat the layers two more times, ending with a layer of noodles topped with mozzarella and Parmesan cheese.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serve: Let the lasagna cool for a few minutes before slicing. Garnish with the remaining parsley and serve hot.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: Approximately 500 per serving | Servings: 8 servings
