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Instructions
- Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute.
- Add the shrimp to the skillet, season with salt, pepper, lemon zest, basil, and oregano. Cook until the shrimp are pink and opaque, about 4-5 minutes. Remove from heat and chop the shrimp into bite-sized pieces.
- In a large bowl, mix ricotta cheese with the cooked shrimp. Stir in half of the mozzarella and Parmesan cheese.
- In a 9×13-inch baking dish, spread a thin layer of the shrimp and cheese mixture. Top with a layer of lasagna noodles. Repeat layers until all ingredients are used, ending with a layer of noodles and the remaining mozzarella and Parmesan on top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Remove from oven and let cool for 10 minutes before slicing. Garnish with fresh parsley before serving.
Chef’s Tips
- Use gluten-free lasagna noodles if you prefer a gluten-free option.
- Add spinach or kale for extra nutrients and a pop of color.
- Ensure shrimp is fully cooked; overcooking can make it rubbery.
Nutrition (per serving)
Approximate calories: 450, Protein: 32g, Carbs: 40g, Fat: 20g
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