Shrimp Scampi Lasagna

Shrimp Scampi Lasagna combines the flavors of classic shrimp scampi with the comfort of a cheesy baked lasagna. Layers of tender shrimp, garlic, lemon, creamy white sauce, ricotta, mozzarella, Parmesan, and lasagna noodles come together in one bubbling casserole.

This version has plenty of garlic and buttery flavor, with lemon adding just enough brightness to keep the rich sauce from feeling heavy. The shrimp are cooked briefly before layering so they stay tender rather than turning rubbery in the oven.

It works especially well for a family dinner, date-night meal at home, or a weekend gathering when you want something that feels a little different from traditional meat lasagna. You can also assemble it earlier in the day and bake it when you’re ready to eat.

Quick Recipe Snapshot

Why You’ll Want to Make This

• Classic scampi flavors: Garlic, butter, lemon, shrimp, and Parmesan give the lasagna its signature flavor.
• Creamy and cheesy: Ricotta, mozzarella, and Parmesan make every layer rich and comforting.
• Great for dinner: One casserole gives you generous portions for the whole family.
• Make-ahead friendly: Assemble it earlier and bake it when needed.
• Easy to customize: Add spinach, swap cheeses, or adjust the lemon and garlic to your taste.
• Good leftovers: The baked lasagna reheats well for another meal.

Ingredients

For the Lasagna

• 12 lasagna noodles
• 1 1/2 pounds large raw shrimp, peeled, deveined, and tails removed
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley

For the Creamy Scampi Sauce

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 cup low-sodium chicken broth
• 1/2 cup finely grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Italian seasoning

For the Cheese Layer

• 15 ounces whole-milk ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon black pepper
• 3 cups shredded mozzarella cheese

Ingredient Notes

Shrimp: Use large or extra-large raw shrimp. Fresh or thawed frozen shrimp both work. Pat them dry before cooking so they brown lightly instead of releasing too much water.

Lasagna noodles: Regular dried lasagna noodles work well. Cook them according to the package directions, then drain and lay them flat so they don’t stick together.

Butter and olive oil: Butter provides the classic scampi flavor while olive oil helps prevent the butter from browning too quickly when cooking the shrimp.

Garlic: Fresh minced garlic gives the sauce much more flavor than jarred garlic. Since this recipe uses garlic in both the shrimp and sauce, you can reduce it slightly if you prefer a milder flavor.

Lemon: Fresh lemon juice and zest give the rich cheese sauce a brighter flavor. Avoid adding too much juice to the white sauce because excess acidity can affect its texture.

Ricotta: Whole-milk ricotta makes the cheese layer creamy. Part-skim ricotta can be used, although the texture will be slightly lighter.

Mozzarella: Low-moisture shredded mozzarella melts evenly and gives the lasagna its stretchy, browned cheese topping.

How to Make Shrimp Scampi Lasagna

1. Cook the Lasagna Noodles

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until just tender.

Drain the noodles and lay them flat on a lightly oiled baking sheet or clean surface.

Set them aside while you prepare the shrimp and sauces.

2. Prepare the Shrimp

Pat the shrimp dry with paper towels.

Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat.

Add the shrimp, minced garlic, salt, black pepper, and red pepper flakes.

Cook for about 2 minutes per side, just until the shrimp turn pink and opaque.

Remove the skillet from the heat immediately.

Stir in the lemon juice, lemon zest, and parsley. Transfer the shrimp to a plate.

Tip: Don’t fully cook the shrimp at this stage. They’ll cook again while the lasagna bakes.

3. Make the Creamy Scampi Sauce

Melt 4 tablespoons butter in a saucepan over medium heat.

Add the garlic and cook for about 30 seconds, stirring constantly.

Whisk in the flour and cook for 1 minute.

Slowly pour in the milk while whisking continuously to prevent lumps. Add the chicken broth.

Cook for 4–6 minutes, whisking often, until the sauce thickens enough to lightly coat the back of a spoon.

Reduce the heat to low.

Stir in the Parmesan, salt, black pepper, and Italian seasoning.

Remove from the heat once the Parmesan has melted.

4. Mix the Ricotta Filling

In a medium bowl, combine:

• ricotta
• egg
• Parmesan
• parsley
• black pepper

Stir until smooth and evenly combined.

5. Assemble the Lasagna

Preheat the oven to 375°F (190°C).

Spread about 1/2 cup of creamy sauce over the bottom of a 9×13-inch baking dish.

Place 3 lasagna noodles over the sauce.

Spread about one-third of the ricotta mixture over the noodles.

Add one-third of the cooked shrimp.

Spoon about one-quarter of the remaining creamy sauce over the shrimp.

Sprinkle with about 3/4 cup mozzarella.

Repeat the layers two more times.

Finish with the remaining noodles, creamy sauce, and mozzarella.

Sprinkle the remaining Parmesan over the top.

6. Bake Until Bubbly

Cover the baking dish loosely with aluminum foil.

Bake for 25 minutes.

Remove the foil and bake for another 12–15 minutes, until the cheese is melted and lightly golden around the edges.

If you want a more browned top, place the lasagna under the broiler for 1–2 minutes, watching it closely.

7. Rest Before Serving

Remove the lasagna from the oven and let it rest for 10–15 minutes.

This gives the creamy layers time to settle, making the lasagna much easier to slice.

Finish with extra chopped parsley and a little fresh lemon zest if desired.

Recipe Tips

• Pat the shrimp dry first. Excess moisture can make the filling watery.
• Don’t overcook the shrimp. They should only be cooked until barely opaque before going into the lasagna.
• Whisk the sauce constantly while adding milk. This helps keep the white sauce smooth.
• Use low-moisture mozzarella for a cleaner, less watery lasagna.
• Let the lasagna rest before cutting. Ten to fifteen minutes makes a noticeable difference.
• Keep the foil from touching the cheese if possible so melted cheese doesn’t stick to it.
• Taste the sauce before assembling. Parmesan adds salt, so adjust the seasoning only after the cheese has been added.

Variations & Substitutions

Add Spinach

Stir 5 ounces of baby spinach into the hot creamy sauce and cook until wilted. Let excess moisture evaporate before assembling.

Add Mushrooms

Sauté 8 ounces sliced mushrooms in a little butter or olive oil until browned, then add them between the shrimp layers.

Make It Spicier

Increase the red pepper flakes to 1/2 teaspoon, or add a small pinch of cayenne to the sauce.

Use a Different Cheese

Part of the mozzarella can be replaced with provolone or fontina for a slightly different melt and flavor.

Use No-Boil Noodles

No-boil lasagna noodles can be used if preferred. Follow the package instructions and make sure the sauce is fairly loose so the noodles soften properly.

Add More Lemon

For a stronger scampi flavor, add an extra 1 teaspoon lemon zest to the shrimp mixture. Keep the lemon juice moderate so the creamy sauce doesn’t become too acidic.

What to Serve With Shrimp Scampi Lasagna

Garlic bread: Great for scooping up the creamy sauce around each slice.

Simple green salad: Lettuce, cucumber, and a light vinaigrette add freshness alongside the rich lasagna.

Roasted asparagus: Its slightly crisp texture works well with the creamy seafood layers.

Steamed broccoli: A simple vegetable side that doesn’t compete with the garlic and lemon flavors.

Roasted green beans: Add a little texture and color to the dinner plate.

Make-Ahead, Storage & Reheating

Make Ahead

You can assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking.

Take it out of the refrigerator while the oven preheats. Because it starts cold, it may need an additional 10–15 minutes of covered baking time.

Refrigerator Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Freezing

For the best texture, freeze the fully assembled but unbaked lasagna rather than freezing individual leftovers.

Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Reheating

Reheat individual portions in the microwave until hot throughout, or cover portions with foil and warm them in a 350°F (175°C) oven.

Adding a spoonful of milk or a little extra sauce before reheating can help keep the edges from drying out.

Shrimp Scampi Lasagna

Recipe by Emily Carter

0.0 from 0 votes

Cuisine: Italian-AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

520

kcal

Total time

1

hour 

10

minutes

Layers of tender shrimp, garlic, lemon, creamy white sauce, ricotta, and mozzarella baked together — a cheesy, comforting twist on classic shrimp scampi.

Ingredients

• 12 lasagna noodles

• 1½ pounds large raw shrimp, peeled, deveined, and tails removed

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 5 cloves garlic, minced

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 2 tablespoons chopped fresh parsley

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• ¼ cup all-purpose flour

• 3 cups whole milk

• ½ cup low-sodium chicken broth

• ½ cup finely grated Parmesan cheese

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• ¼ teaspoon Italian seasoning

• 15 ounces whole-milk ricotta cheese

• 1 large egg

• ¼ cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley

• ¼ teaspoon black pepper

• 3 cups shredded mozzarella cheese

Directions

• Boil the lasagna noodles until just tender, drain, and lay flat on an oiled sheet.
• Cook shrimp with butter, olive oil, garlic, salt, pepper, and red pepper flakes for about 2 minutes per side until pink and opaque. Stir in lemon juice, zest, and parsley. Set aside.
• Melt butter, add garlic, whisk in flour, then slowly add milk and chicken broth. Cook 4-6 minutes until thickened. Stir in Parmesan, salt, pepper, and Italian seasoning.
• Combine ricotta, egg, Parmesan, parsley, and black pepper in a bowl until smooth.
• Preheat oven to 375°F. Layer sauce, noodles, ricotta mixture, shrimp, more sauce, and mozzarella in a 9×13-inch dish. Repeat layers, finishing with noodles, sauce, and mozzarella. Top with remaining Parmesan.
• Cover with foil and bake 25 minutes. Uncover and bake another 12-15 minutes until golden. Broil 1-2 minutes for extra browning if desired.
• Let rest 10-15 minutes before slicing. Finish with parsley and lemon zest if desired.

FAQs

Can I use frozen shrimp?

Yes. Thaw frozen shrimp completely and pat them very dry before cooking.

Can I use cooked shrimp?

You can, but add them only briefly during assembly rather than cooking them in the skillet for several minutes. Already-cooked shrimp can become rubbery if they’re cooked twice.

Can I make Shrimp Scampi Lasagna ahead of time?

Yes. Assemble it up to 24 hours ahead, refrigerate it covered, and bake when you’re ready.

Can I add spinach?

Yes. Wilt baby spinach into the creamy sauce before assembling the lasagna.

How do I keep the lasagna from becoming watery?

Dry the shrimp thoroughly, avoid overcooking them, and use low-moisture mozzarella. Also allow the baked lasagna to rest before slicing.

Can I make it spicy?

Yes. Add more red pepper flakes to the shrimp or sauce. Start with a small amount because the garlic and lemon flavors are meant to remain noticeable.

Can I freeze this lasagna?

Yes. Assemble it in a freezer-safe dish, wrap it tightly, and freeze for up to two months. Thaw it overnight in the refrigerator before baking.

Why should I let the lasagna rest?

Resting gives the sauce and cheese time to set slightly. This makes the slices hold together better when served.