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A layered slice of creamy garlic shrimp lasagna with plump pink shrimp, rich white sauce, and a blistered golden cheese crust.

Creamy Garlic Shrimp Lasagna

A lighter, Mediterranean-diet friendly spin on the viral creamy garlic shrimp lasagna. Featuring plump garlic-sautéed shrimp, an olive oil béchamel sauce, and a blistered golden cheese crust.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings: 8
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Garlic Shrimp:
  • - 1.5 lbs large shrimp peeled, deveined, tails removed
  • - 2 tbsp Extra Virgin Olive Oil
  • - 4 cloves garlic finely minced
  • - 1 tsp Italian seasoning
  • - 1/2 tsp smoked paprika
  • - 1 tbsp fresh lemon juice
  • - 1/2 tsp kosher salt
  • - 1/4 tsp black pepper
For the Garlic Béchamel Sauce:
  • - 3 tbsp Extra Virgin Olive Oil
  • - 1/4 cup all-purpose flour or whole wheat flour
  • - 3 cups whole milk warmed
  • - 1/2 cup plain Greek yogurt or low-fat ricotta cheese
  • - 1 cup Parmigiano-Reggiano cheese freshly grated
  • - 4 cloves garlic minced
  • - 1 tsp fresh lemon zest
  • - 1/4 tsp ground nutmeg
  • - 1/2 tsp kosher salt
  • - 1/4 tsp cracked black pepper
For Assembly & Topping:
  • - 12 lasagna noodles cooked al dente according to package instructions
  • - 3 cups low-moisture mozzarella cheese shredded, divided
  • - 1/4 cup fresh flat-leaf Italian parsley finely chopped

Method
 

Flash-Sauté the Shrimp:
  1. Pat shrimp thoroughly dry with paper towels. Toss with salt, pepper, paprika, and Italian seasoning. Heat 2 tbsp EVOO in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds. Add shrimp and cook for 2 minutes total until opaque and pink. Drizzle with lemon juice, remove from heat, and set aside.
Make the Garlic Béchamel:
  1. Heat 3 tbsp EVOO in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in warmed whole milk until smooth. Bring to a gentle simmer for 4-5 minutes until thickened. Remove from heat and stir in Greek yogurt, grated Parmigiano-Reggiano, remaining minced garlic, lemon zest, nutmeg, salt, and pepper until smooth.
Assemble the Lasagna:
  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Spread 1/2 cup of garlic sauce across the bottom. Arrange 3 to 4 lasagna noodles over the sauce. Top with garlic sauce, sautéed shrimp, and a sprinkle of mozzarella. Repeat layers twice more. Finish with a top layer of noodles, remaining garlic sauce, and a generous coating of mozzarella and Parmigiano-Reggiano.
Bake and Broil:
  1. Cover loosely with foil and bake for 25 minutes. Remove foil and switch oven to High Broil for 2 to 3 minutes until the cheese is deeply browned and blistered. Remove from oven and let rest for 15 to 20 minutes before garnishing with fresh parsley and serving.

Notes

- To cut clean slices, roughly chop interior shrimp while keeping whole shrimp along the outer edges of the dish.
- Ensure shrimp are dried completely before cooking to prevent excess moisture in the sauce.