Garlic Butter Shrimp Scampi Lasagna 

This decadent lasagna puts a seafood spin on a classic Italian dish—layers of tender shrimp bathed in garlic-butter scampi sauce, nestled between ribbons of pre-cooked lasagna, and smothered in a rich creamy béchamel. Each slice delivers indulgent, creamy comfort with a hint of lemon brightness and a golden, bubbly top that’s both hearty and elegant.

Ingredients

For the lasagna layers:
9 sheets pre-cooked lasagna
500 g peeled and deveined shrimp
4 cloves garlic, minced
100 g butter
200 g grated mozzarella
100 g grated Parmesan
2 Tbsp chopped fresh parsley
2 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper, to taste
For the creamy sauce:
50 g butter
3 Tbsp flour
750 ml milk
200 ml fresh cream
1 pinch nutmeg
Salt and pepper, to taste 

Directions

Prepare the creamy sauce: Melt butter over medium heat. Add flour and stir for 2 minutes to form a light roux. Gradually whisk in milk until thickened. Stir in fresh cream, nutmeg, salt, and pepper. Set aside.
Cook the shrimp: In a skillet over medium–high heat, warm olive oil. Sauté minced garlic for about 1 minute. Add shrimp, butter, lemon juice, salt, and pepper. Cook until shrimp turn pink (about 3–4 minutes). Stir in parsley and remove from heat.
Assemble the lasagna: Preheat oven to 180 °C (350 °F). In a baking dish, spread a thin layer of creamy sauce. Layer three lasagna sheets, followed by shrimp, mozzarella, and more creamy sauce. Repeat layers until ingredients are used, finishing with creamy sauce. Sprinkle Parmesan on top. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until golden and bubbly.

Nutrients (per serving)

Calories: 650 kcal
Protein: 40 g
Carbohydrates: 50 g
Fat: 35 g
Fiber: 3 g