Ingredients
Scale
- 9 no-boil lasagna noodles
- 1 lb large shrimp (peeled and deveined)
- 1 ½ cups whole milk ricotta cheese
- 2 cups fresh spinach (chopped)
- 1 cup grated Parmesan cheese
- 3 cloves garlic (minced)
- 3 tbsp unsalted butter
- 4 cups whole milk
- 3 tbsp all-purpose flour
- 1 tsp dried oregano
- 1 tsp dried basil
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- 1. Preheat oven to 375°F (190°C) and grease a baking dish.
- 2. In a medium saucepan, melt butter over medium heat. Sauté minced garlic until fragrant, about 30 seconds. Whisk in flour until smooth; gradually add milk, stirring until thickened (5-7 minutes). Mix in herbs, lemon zest, salt, and pepper.
- 3. In the baking dish, spread a layer of sauce, followed by noodles, ricotta mixed with spinach and shrimp. Repeat until all ingredients are used.
- 4. Top with remaining sauce and sprinkle with Parmesan cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown.
- 5. Let cool for 15 minutes before serving.
Notes
- For added nutrition, incorporate vegetables like zucchini or bell peppers.
- Experiment with different cheeses such as mozzarella for extra creaminess.
- Allowing the lasagna to rest before slicing helps maintain its shape.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg