Ingredients
For the Garlic Butter Shrimp:
- 1 lb large shrimp peeled and deveined
- 3 tbsp butter
- 4 cloves garlic minced
- 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.
