Shrimp Scampi Lasagna


Due to my mom’s shrimp intolerance, I have limited chances to try new Pinterest shrimp recipes. Although on the rare occasion that she ventures out without her darling family, I am able to experiment with this rare treat! The original recipe called for half of the shrimp to be fried, which would give a marvelous texture and slight crunch to this creamy lasagna; but for the sake of time, I opted for a healthier alternative. Butter-soaked is healthier than  oil-fried, right? *Sarcasm*

Pinterest Inspired


  • Shrimp Scampi recipe
  • 1/4 c. butter
  • 2 tsp. minced garlic
  • 1/2 c. celery, diced
  • 1/2 c. matchstick carrots
  • 1/2 sweet onion, diced
  • 1/4 c. all-purpose flour
  • 2 c. half and half
  • 1 c. chicken broth
  • 1 tsp. Nature’s Seasoning
  • 15 oz. ricotta cheese
  • 1 large egg
  • 1/2 c. grated parmesan cheese
  • 1 tsp. garlic salt
  • 1 tsp. fresh parsley
  • 8 lasagna noodles
  • 3 c. shredded mozzarella cheese


  1. Prepare the the recipe for baked shrimp scampi but only bake for about 10 minutes. Remove from the oven and allow to cool while working on the next step.
  2. In a medium sized pot, melt the butter and add in garlic, onion, carrots, and celery. Cook until the veggies have become tender. Add the flour to the mixture and stir until the flour attaches to the veggies. Gently whisk in the half and half. Finally add in the chicken broth and 1/3 c. of the Shrimp Scampi butter drippings. Bring to a boil while constantly stirring. Remove from the heat.
  3. In a medium bowl, combine the ricotta, egg, parmesan cheese, and garlic salt. set aside.
  4. In an ungreased 9×13″ glass baking dish place in this order from bottom to top
    1. 3/4 c. white sauce
    2. 1 c. mozzarella cheese
    3. 4 noodles
    4. 1/2 ricotta mixture
    5. half of shrimp scampi + 1/8 c. butter drippings
    6. 3/4 c. white sauce
    7. 1 c. mozzarella cheese
    8. 4 noodles
    9. last half of ricotta mixture
    10. last of shrimp scampi + 1/8 c. butter drippings
    11. rest of white sauce
    12. top with 1 c. remaining mozzarella cheese
  5. Sprinkle the top with fresh snipped parsley and bake for approximately 50 minutes or until the noodles are tender and the cheese is brown.

Yields approximately 8 servings.

Eat, Bork, and Be Merry!

~ Kate


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