Ingredients:
12 lasagna noodles
1 lb shrimp, peeled and deveined
3 tbsp butter
4 cloves garlic, minced
1/2 tsp red pepper flakes
2 cups heavy cream
1 cup whole milk
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
2 tbsp olive oil
1/2 cup chopped onions
1 cup baby spinach, chopped
Directions:
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, drain, and set aside.
Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing for 2 minutes until fragrant.
Add shrimp, red pepper flakes, salt, and black pepper. Cook for 3-4 minutes until shrimp turns pink. Remove shrimp and set aside.
In the same skillet, melt butter and pour in heavy cream and whole milk. Stir in ricotta, Parmesan, and mozzarella cheese. Let simmer for 3-4 minutes until the sauce thickens.
Stir in Italian seasoning, lemon juice, and baby spinach. Cook for another 2 minutes until spinach wilts. Return shrimp to the sauce.
In a baking dish, layer lasagna noodles, creamy shrimp sauce, and repeat until all ingredients are used. Top with extra mozzarella cheese.
Bake for 25-30 minutes until golden and bubbly. Let rest for 5 minutes before serving. Garnish with fresh parsley.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 620 kcal | Servings: 6 servings