Instructions
- Cook the Shrimp:
- Heat olive oil or butter in a skillet over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Toss in the shrimp, sprinkle with paprika, salt, and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside. If using spinach, stir it in until wilted.
- Prepare the Creamy Sauce:
- In a medium saucepan, melt butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
- Gradually add milk, whisking constantly to prevent lumps. Cook until the sauce thickens (about 5-7 minutes).
- Stir in Parmesan cheese, Italian seasoning, nutmeg (if using), and season with salt and pepper. Remove from heat.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread a thin layer of creamy sauce on the bottom.
- Add a layer of lasagna noodles, followed by a layer of cooked shrimp, a sprinkle of mozzarella cheese, and a drizzle of creamy sauce.
- Repeat the layering process (noodles, shrimp, cheese, sauce) until all ingredients are used, finishing with a layer of sauce and mozzarella cheese on top.
- Bake:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Serve:
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Tips:
- For a more flavorful sauce, add a splash of white wine or chicken broth while making the creamy sauce.
- Want more seafood? Add scallops or crab meat to the shrimp layer.
- Use no-boil lasagna noodles to save time.
Enjoy this creamy, cheesy seafood delight! 🍤🧀