Ingredients
Scale
- 500 g shrimp, peeled and deveined
- 12 lasagna sheets
- 3 tbsp butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup milk
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Olive oil
Instructions
- Preheat oven to 180°C (350°F). Cook lasagna sheets according to package instructions, drain, and set aside.
- Heat 2 tbsp butter and a drizzle of olive oil in a skillet over medium heat. Sauté shrimp for 2–3 minutes until pink, then remove.
- Melt remaining butter in skillet, add onion and garlic, and cook until softened.
- Stir in heavy cream and milk over low heat until thickened. Add Parmesan cheese and stir until melted. Season with salt and pepper.
- Spread a thin layer of sauce in a baking dish. Layer lasagna sheets, shrimp, ricotta, parsley, and sauce. Repeat layers, finishing with mozzarella on top.
- Bake for 25–30 minutes until top is golden and bubbling. Let rest 10 minutes before slicing.
Notes
- Use fresh shrimp for maximum flavor.
- Allow lasagna to rest for cleaner slices.
- Add a pinch of nutmeg to the white sauce for subtle aroma.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Halal