¼ cup dry white wine or substitute with chicken broth
¼ cup lemon juice about 1–2 lemons
¼ tsp red pepper flakes optional
Salt and pepper to taste
2 tbsp fresh parsley chopped
For the Lasagna:
9 lasagna noodles cooked according to package instructions (or use no-boil)
2 cups ricotta cheese
1 large egg
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese divided
½ cup shredded fontina or provolone cheese optional
½ cup marinara sauce store-bought or homemade
Instructions
Melt butter in a skillet over medium heat. Sauté garlic for 1–2 minutes until fragrant. Add shrimp, cook 2–3 minutes per side until pink. Transfer to a plate.
Deglaze pan with wine or broth and lemon juice; simmer 2–3 minutes. Stir in red pepper flakes (optional), salt, pepper, and parsley. Return shrimp, coat in sauce, and remove from heat.
In a bowl, mix ricotta, egg, Parmesan, and ½ cup mozzarella until smooth. Season with salt and pepper.
Preheat oven to 375°F. Grease a 9×13-inch dish.
Layer: Thin marinara, Noodles, Half ricotta mix, Half shrimp and sauce, ½ cup mozzarella + fontina/provolone
Repeat layers. Finish with noodles, a drizzle of marinara, and remaining mozzarella.
Cover with foil and bake 25 minutes. Uncover and bake 10–15 more until golden and bubbly.
Let rest 5–10 minutes. Garnish with parsley. Serve hot.
