Garlic Butter Shrimp Scampi Lasagna

The first time I made this lasagna was actually by accident. I had intended to make classic scampi but had a sudden craving for something baked and comforting, and my leftover ricotta from a failed cheesecake attempt was staring at me from the fridge. The result was this incredible hybrid that made my husband actually pause mid bite and ask what I had done differently.

I served this at a small dinner party last fall, and my friend Sarah who claims she hates seafood lasagna went back for seconds. Theres something about the combination of tender shrimp and creamy ricotta that makes people forget theyre eating something slightly unconventional. Plus the whole house smells like garlic butter and white wine, which is basically the best air freshener known to humanity.

Ingredients

• 1 ½ pounds large shrimp: I learned the hard way that leaving tails on makes this lasagna really annoying to eat, so do yourself a favor and remove them completely
• 9 no boil lasagna noodles: Regular noodles work too but no boil ones absorb more of that precious scampi sauce and save you a pot of boiling water
• 4 tablespoons unsalted butter: This creates the foundation of your scampi sauce, and quality butter really shines here since its such a simple preparation
• 4 cloves garlic, finely minced: Do not use jarred garlic here, fresh minced garlic releases so much more aromatic oil into the butter
• ½ teaspoon red pepper flakes: Adds just enough subtle warmth to cut through all that rich cheese without overwhelming the delicate shrimp
• ½ cup dry white wine: Pinot Grigio is my go to but whatever you have open works, and you can swap in seafood stock if you prefer no alcohol
• Juice and zest of 1 lemon: The zest adds bright aromatic lemon flavor while the juice provides the acid that balances the creaminess
• 2 tablespoons chopped fresh parsley: Fresh only here, dried parsley has zero place in this recipe
• 1 ½ cups ricotta cheese: Whole milk ricotta gives you the creamiest results and honestly, why would you skimp on that
• 1 cup grated Parmesan cheese: Buy a wedge and grate it yourself if you can, pre grated has anti caking agents that make it weirdly gritty
• 1 large egg: This binds the ricotta mixture so it doesnt become a watery mess when baked
• 1 ½ cups shredded mozzarella cheese: Part skim actually works better here because full fat can release too much oil and make the top greasy
• Olive oil, for greasing: A light coating keeps everything from sticking and adds another layer of flavor

Instructions

Preheat your oven:

Get it to 375°F and give your 9x13 baking dish a quick swipe of olive oil while youre at it

Start the scampi base:

Melt that butter in your large skillet over medium heat, toss in the garlic and red pepper flakes, and let it sizzle for just one minute until your kitchen starts smelling amazing

Cook the shrimp:

Season them lightly with salt and pepper, add them to the pan, and cook for 2 to 3 minutes until theyre just pink, then immediately remove them with a slotted spoon

Build the sauce:

Pour in the white wine and scrape up all those flavorful browned bits from the bottom, let it bubble for 2 to 3 minutes, then stir in the lemon juice, zest, and parsley and take it off the heat

Mix the ricotta filling:

Combine the ricotta with half the Parmesan, the egg, salt, and pepper until completely smooth

Start layering:

Spread one third of that gorgeous sauce in the bottom of your dish, add 3 noodles, half the ricotta, half the shrimp, and one third of the mozzarella

Repeat and finish:

Do it all again with more sauce, noodles, the rest of the ricotta and shrimp, then more mozzarella, then end with the last 3 noodles and all remaining sauce, mozzarella, and Parmesan

Bake covered:

Throw some foil over it and bake for 25 minutes, then remove the foil and let it go another 15 minutes until everything is bubbly and perfectly golden

Let it rest:

Walk away for 10 minutes before you even think about cutting it, otherwise youll have a sad soupy mess instead of beautiful clean layers

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This has become my go to for those nights when I want something that feels special but dont have the energy for something fussy. My daughter who normally picks shrimp out of everything actually asks when were having the shrimp lasagna again, and that is basically the highest compliment she can pay to dinner.

Make It Ahead

You can assemble this entire lasagna up to 24 hours before baking, just cover it tightly and keep it in the fridge. Add an extra 10 to 15 minutes to the covered baking time if its coming straight from the refrigerator.

Freezing Instructions

This freezes beautifully either before or after baking. If freezing unbaked, thaw overnight in the refrigerator before baking as directed. For already baked lasagna, cover tightly and freeze for up to 3 months, then reheat covered at 350°F until heated through.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness perfectly, and some crusty garlic bread is never a bad decision. I like to serve this with the same white wine I used in the sauce, and maybe some extra lemon wedges on the table for anyone who wants an extra hit of acid.

• Keep some extra parsley chopped for garnish because it makes everything look restaurant pretty
• A glass of cold white wine balances the buttery richness beautifully
• Leftovers actually reheat surprisingly well for lunch the next day

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There is something so satisfying about cutting into this and seeing all those beautiful layers, and hearing that first fork scrape against the baking dish as everyone goes back for seconds. This is the kind of comfort food that makes you feel taken care of, even if you are the one who made it.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the baking time if baking from cold. You can also freeze assembled, unbaked lasagna for up to 3 months.

→ What's the best way to reheat leftovers?

Reheat individual portions in the microwave at 50% power to prevent rubbery shrimp. For larger portions, cover with foil and warm in a 325°F oven until heated through, about 20-25 minutes.

→ Can I substitute the shrimp?

Lump crab meat or scallops work beautifully as alternatives. For a non-seafood version, try shredded chicken or spinach and artichoke hearts, adjusting cooking times accordingly.

→ Do I really need no-boil noodles?

No, regular lasagna noodles work fine—just cook them according to package directions before assembling. No-boil noodles simply save a step and absorb excess moisture during baking for firmer layers.

→ What wine pairs best with this dish?

A crisp Pinot Grigio, Sauvignon Blanc, or dry sparkling wine complements the rich flavors. The acidity cuts through the creamy elements while enhancing the seafood's natural sweetness.

→ How do I prevent the shrimp from becoming tough?

Cook shrimp just until pink—about 2-3 minutes. They'll finish cooking in the oven, so slightly undercooked is better than overcooked. Remove them promptly from the skillet to prevent residual heat from continuing the cooking process.