Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- Melt 4 tablespoons of butter in a large skillet over medium heat.
- Add garlic and sauté for 1 minute, or until fragrant.
- Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Do not overcook.
- Pour in wine (or broth) and simmer for 2 minutes to reduce slightly. Stir in parsley, red pepper flakes (if using), salt, and pepper. Remove from heat and set aside.
- In a large bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, 1/4 cup parsley, egg, salt, and pepper. Mix well.
- Spread a thin layer of shrimp scampi sauce (without the shrimp) on the bottom of a 9x13 inch baking dish.
- Layer oven-ready noodles to cover the bottom of the dish, overlapping as needed.
- Spread half of the ricotta mixture evenly over the noodles.
- Sprinkle 1 cup of mozzarella cheese over the ricotta cheese.
- Arrange half of the shrimp over the mozzarella cheese.
- Repeat layers: noodles, remaining ricotta cheese mixture, 1 cup of mozzarella cheese, and remaining shrimp.
- Top with a final layer of noodles, the remaining shrimp scampi sauce (including any remaining liquid), and the remaining 1 cup of mozzarella cheese.
- Sprinkle with an additional 1/4 cup of grated Parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for 15-20 minutes, until cheese is melted and golden brown.
- Let rest for 10-15 minutes before slicing and serving.
Notes
For best results, use high-quality cheeses. Do not overcook the shrimp. Taste and adjust seasoning as needed. To prevent sticking, grease the baking dish well. You can assemble the lasagna up to 24 hours in advance and store in the refrigerator, adding 10-15 minutes to the baking time. The assembled lasagna can be frozen for up to 3 months; thaw overnight in the refrigerator before baking, adding 15-20 minutes to the baking time.