Garlic Butter Shrimp Scampi Lasagna

INGREDIENTS:

For the Shrimp Scampi:

1 lb (450g) large shrimp, peeled & deveined

4 tbsp butter

4 garlic cloves, minced

½ cup (120ml) dry white wine (or sub chicken broth)

1 tbsp lemon juice

½ tsp red pepper flakes (optional, for heat)

Salt & pepper to taste

For the Cheese Layers:

15 oz (425g) ricotta cheese

1 egg

½ cup (50g) grated Parmesan cheese

1 tsp Italian seasoning

2 cups (200g) shredded mozzarella

For Assembly:

9 lasagna noodles, cooked al dente

½ cup (120ml) heavy cream (for extra richness, optional)

Fresh parsley & lemon zest, for garnish

DIRECTIONS:

1. Cook the Shrimp Scampi

In a skillet, melt butter over medium heat. Sauté garlic for 30 secs.

Add shrimp, cooking for 2 mins per side until pink.

Pour in wine, lemon juice, red pepper flakes, salt & pepper. Simmer 2 mins, then remove shrimp (keep sauce in the pan).

2. Prep the Cheese Mixture

In a bowl, mix ricotta, egg, Parmesan, and Italian seasoning.

3. Assemble the Lasagna

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Spread ½ cup scampi sauce on the bottom. Layer:

3 noodles

½ ricotta mixture

½ shrimp

½ mozzarella

Repeat layers, ending with noodles, remaining sauce, and mozzarella.

Drizzle heavy cream over the top (optional for extra creaminess).

4. Bake & Broil

Cover with foil, bake 25 mins. Uncover, broil 2-3 mins until golden.

Garnish with parsley & lemon zest.