Name: Shrimp Lasagna with White Sauce and Cheese
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 tbsp olive oil or butter; 2 cloves garlic, minced; 1 small onion, finely chopped; 3 tbsp all-purpose flour; 2 cups whole milk; 1/2 cup heavy cream; 3/4 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 1 1/2 cups ricotta cheese; 1 egg; Salt and black pepper to taste; 1 tsp Italian seasoning or 1 tbsp chopped fresh parsley; 9 lasagna noodles (regular or no-boil)

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Shrimp lasagna with white sauce and cheese is a rich and comforting seafood twist on a classic Italian dish. Instead of tomato sauce, I use a creamy béchamel-style white sauce that pairs perfectly with tender shrimp, layers of lasagna noodles, and plenty of gooey melted cheese. It’s a show-stopping meal that’s elegant enough for guests and cozy enough for a family dinner.

Why You’ll Love This Recipe

I love this recipe because it’s a fresh and flavorful alternative to traditional lasagna. The creamy white sauce brings out the sweetness of the shrimp, and the combination of cheeses creates a silky, indulgent texture. It’s not only delicious but also feels fancy without being difficult to make. I also enjoy how versatile it is—I can add veggies or different cheeses to make it my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw shrimp, peeled and deveined
Olive oil or butter
Garlic, minced
Onion, finely chopped
All-purpose flour
Whole milk
Heavy cream
Grated Parmesan cheese
Mozzarella cheese, shredded
Ricotta cheese
Egg (to mix with ricotta)
Salt and black pepper
Italian seasoning or fresh parsley
Lasagna noodles (regular or no-boil)

Directions

I start by cooking the lasagna noodles according to package instructions if I’m not using no-boil noodles. I drain and set them aside.
In a skillet, I sauté the shrimp in a little olive oil or butter with garlic and onion until just pink—only 2–3 minutes. I season with salt, pepper, and a pinch of Italian herbs, then remove the shrimp from heat.
To make the white sauce, I melt butter in a saucepan, whisk in flour to form a roux, then slowly whisk in milk and cream until smooth and thickened. I stir in grated Parmesan and season with salt, pepper, and more herbs.
In a bowl, I mix ricotta cheese with an egg and a bit of salt for the ricotta layer.
I assemble the lasagna by spreading a layer of white sauce in the baking dish, followed by noodles, ricotta mixture, sautéed shrimp, mozzarella, and more sauce. I repeat the layers and finish with sauce and shredded cheese on top.
I cover the dish with foil and bake at 375°F (190°C) for about 25 minutes, then uncover and bake another 10–15 minutes until the top is bubbly and golden.
I let it rest for 10 minutes before slicing so everything holds together.

Servings and timing

This recipe makes about 8 servings. It takes around 30 minutes to prep and 35–40 minutes to bake, so I can have it ready in about 1 hour and 15 minutes total.

Variations

Sometimes I add cooked spinach, mushrooms, or chopped zucchini to the layers for more veggies. If I want extra seafood flavor, I mix in crab meat or scallops with the shrimp. I’ve also used cottage cheese instead of ricotta or swapped the mozzarella for provolone or fontina for a different cheese profile.

Storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. It reheats well in the oven at 350°F (175°C) covered with foil until warmed through. If I’m short on time, I microwave individual slices for 1–2 minutes. I avoid freezing this dish because seafood can change texture after thawing.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I often use frozen shrimp—I just thaw them fully and pat them dry before cooking so they don’t water down the dish.

What type of lasagna noodles work best?

Both regular boiled noodles and oven-ready no-boil noodles work well. I use whatever I have, but I make sure to add extra sauce if using no-boil noodles so they cook evenly.

Can I make this ahead of time?

Yes, I assemble the lasagna a day ahead and refrigerate it until ready to bake. I just add 10–15 minutes of extra baking time when starting from cold.

What cheeses can I substitute?

I like using mozzarella and Parmesan, but I’ve tried adding fontina, provolone, or even Gruyère for a richer flavor. Ricotta can also be swapped with cottage cheese if needed.

Is this dish very seafood-forward?

It has a nice balance—the shrimp adds flavor, but the white sauce and cheese mellow it out. Even people who aren’t big seafood fans usually enjoy it.

Conclusion

Shrimp lasagna with white sauce and cheese is a creamy, cheesy, and comforting dish that always impresses. The delicate flavor of shrimp layered with rich béchamel and melty cheese makes every bite feel luxurious. Whether I’m cooking for a dinner party or a cozy night in, this lasagna is always a winner on the table.