Ingredients
Scale
- 9 no-boil lasagna noodles
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
- 8 oz cream cheese, softened
- 1 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté until fragrant. Toss in the shrimp and cook until pink, about 3-4 minutes. Remove from heat.
- In a bowl, combine softened cream cheese, Parmesan cheese, Italian seasoning, salt, and pepper until smooth.
- In a baking dish, layer three lasagna noodles at the bottom. Spread half of the creamy mixture over the noodles, followed by half of the sautéed shrimp. Repeat layering.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly.
- Let cool for 10 minutes before garnishing with fresh parsley.
Notes
- To enhance flavor, consider adding spinach or zucchini between layers.
- For added creaminess, mix in ricotta cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the lasagna (approximately 200g)
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 175mg