Seafood Lasagna with Shrimp
This comforting seafood lasagna features layers of tender shrimp, creamy béchamel, and cheese, creating a warm, cozy dish that's perfect for any season.
Ingredients
Main Ingredients
- 1.5 pounds raw shrimp, peeled and deveined (medium-large), tails removed Use halal-certified shrimp for a halal dish.
- 12 pieces lasagna noodles (regular or no-boil) No-boil noodles can save time.
- 1.5 cups ricotta cheese (or a dairy-free alternative) For a dairy-free version, substitute with a plant-based option.
- 2 cups shredded mozzarella cheese Reserve some for topping.
- 1 cup grated Parmesan cheese (or nutritional yeast for dairy-free) Reserve for layering.
- 3 cups spinach, roughly chopped (fresh) or 1 package frozen (thawed & drained) Fresh spinach recommended for best flavor.
- 2 tablespoons olive oil Used for cooking shrimp and spinach.
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 0.5 teaspoon red pepper flakes (optional)
- 3 tablespoons all-purpose flour (or gluten-free flour) For the béchamel.
- 3 cups milk (whole, low-fat, or plant-based unsweetened)
- 0.5 cup low-sodium vegetable or halal chicken broth
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika (or sweet paprika)
- 1 teaspoon sea salt, plus extra to taste
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional)
Instructions
Preparation
- Pat the shrimp dry and season lightly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, lemon zest, and 1 tablespoon olive oil.
- Heat a large skillet over medium-high heat. Sear shrimp for 1–2 minutes per side until they are pink and just cooked through. Remove shrimp and set aside.
Cook the Spinach and Aromatics
- In the same skillet, add 1 tablespoon olive oil. Sauté the chopped onion until translucent, about 4–5 minutes.
- Add garlic and red pepper flakes and cook 30 seconds until fragrant.
- Add chopped spinach (or drained frozen spinach) and cook until wilted and moisture has evaporated. Remove from heat and set aside.
Make the Béchamel
- In a medium saucepan, melt 2 tablespoons butter or heat 2 tablespoons olive oil over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux.
- Gradually whisk in the milk until smooth. Add broth and stir constantly until the sauce thickens, about 5–7 minutes.
- Remove from heat and whisk in half of the Parmesan, 1/2 teaspoon salt, and a pinch of pepper. Stir in lemon juice for brightness.
Prepare the Noodles
- If using no-boil lasagna noodles, skip to layering. If using regular lasagna noodles, cook them in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- Lay flat on a tray lined with a lightly oiled towel.
Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Spread a thin layer of béchamel across the bottom of a 9x13-inch baking dish. Layer 3 lasagna sheets to cover the base.
- Spread 1/3 of the ricotta mixture over noodles, followed by 1/3 of the sautéed spinach, a portion of the shrimp, and a ladle of béchamel. Sprinkle with mozzarella and a little Parmesan.
- Repeat two more times, finishing with a layer of béchamel and the remaining mozzarella and Parmesan. Arrange reserved shrimp on top.
Bake and Rest
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
- Let the lasagna rest for 10–15 minutes before slicing to help the layers set.
Notes
Swap cheeses for plant-based options to make this dairy-free; use a thickening agent like cornstarch if needed. Use halal-certified shrimp and broth to ensure the entire dish adheres to halal guidelines. For a smoky depth, smoked paprika and roasted red pepper puree work beautifully.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 38gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 670mgFiber: 3gSugar: 4g
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