There’s something magical about lasagna. It’s the kind of dish that turns an ordinary dinner into a special occasion. And when you switch things up from the classic red sauce and beef to something a little more elegant – like shrimp, creamy white sauce, and melty cheese – it feels like a cozy seafood celebration in every bite.
I still remember the first time I tried seafood lasagna. It was at a little family-run coastal café during a weekend getaway. The smell of garlic and cream wafted from the kitchen, and the lasagna that arrived at my table was unlike anything I had tasted before – rich, creamy, and full of tender shrimp, nestled between soft pasta layers. I was hooked.
Since then, I’ve been making my own version at home, tweaking the recipe over the years to get that perfect balance of indulgent flavor and comfort. This Shrimp Lasagna with White Sauce and Cheese is now a go-to for holidays, Sunday dinners, or anytime we want something a little extra special.
Whether you’re a lifelong seafood lover or just looking to try something new, this recipe is a creamy, cheesy, crowd-pleasing winner.
Why You’ll Love This Recipe:
- Rich and creamy: The white sauce wraps around the shrimp and cheese like a velvety hug.
- Comfort food twist: It’s lasagna – but with a coastal flair!
- Perfect for gatherings: This dish looks and tastes impressive, making it ideal for family dinners or potlucks.
- Make-ahead friendly: You can prep it earlier in the day and bake when ready.
INGREDIENTS YOU’LL NEED:
- 1 pound cooked shrimp, peeled and deveined
- 9 lasagna noodles, cooked
- 1/2 cup butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes (optional, for a kick)
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup chopped fresh parsley (for garnish)
HOW TO MAKE SHRIMP LASAGNA WITH WHITE SAUCE AND CHEESE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the white sauce
In a large saucepan, melt the butter over medium heat. Once melted, add the minced garlic and let it sauté until fragrant – about 1 minute. Stir in the flour and whisk constantly to form a smooth roux (it should look like a thick paste).
Slowly pour in the milk while continuing to whisk. This helps prevent lumps. Let the sauce simmer until it thickens – around 5 to 7 minutes. Add in the salt, black pepper, onion powder, dried basil, dried parsley, paprika, and red pepper flakes if using.
Once the sauce has thickened nicely, stir in the Parmesan cheese until melted. Set aside.
Step 2: Cook the lasagna noodles
If you haven’t already, cook the lasagna noodles according to the package directions. Drain and set aside, being careful not to let them stick together (a drizzle of olive oil helps!).
Step 3: Assemble the lasagna
Now for the fun part! Preheat your oven to 375°F (190°C).
Spread a thin layer of the white sauce on the bottom of a 9×13 inch baking dish. Then start layering:
- 3 noodles
- A layer of ricotta cheese
- A generous handful of shrimp
- A few spoonfuls of white sauce
- A sprinkle of mozzarella
Repeat this pattern two more times, finishing with noodles, the rest of the sauce, and a final blanket of mozzarella and a little extra Parmesan on top.
Step 4: Bake
Cover the lasagna with foil (tent it a bit so it doesn’t stick to the cheese) and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes until bubbly and golden on top.
Step 5: Rest and serve
Let it rest for 10 minutes after baking – this helps the layers set up and makes slicing easier. Garnish with fresh parsley and serve warm.
HELPFUL TIPS:
- Don’t overcook the shrimp: If you’re using raw shrimp, give them a quick sauté before adding to the lasagna. You don’t want rubbery seafood.
- Layer with love: Make sure to evenly spread each layer so every bite has a bit of everything.
- Make ahead: Assemble in the morning, refrigerate, and bake in the evening.
- Cheese swap: You can use a mix of Italian cheeses like provolone or fontina for extra depth.
DETAILS:
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6-8
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Pescatarian
NOTES:
You can easily substitute part of the shrimp with cooked scallops or chunks of white fish for a seafood medley. If you’re not a fan of ricotta, cottage cheese makes a mild and creamy alternative. And if you’re short on time, store-bought Alfredo sauce can step in for the white sauce – just jazz it up with some extra garlic and herbs.
NUTRITIONAL INFORMATION:
(Per serving – based on 8 servings)
Calories: ~460
Protein: 28g
Fat: 25g
Carbohydrates: 30g
Fiber: 2g
Sugar: 4g
Sodium: 680mg
FREQUENTLY ASKED QUESTIONS:
Can I use frozen shrimp?
Absolutely – just thaw and drain them well before using.
Can I freeze this lasagna?
Yes! Assemble it and freeze before baking. When ready, bake straight from frozen at 375°F, adding about 20 extra minutes to the cook time.
Is there a way to make this gluten-free?
Use gluten-free lasagna noodles and substitute a gluten-free flour blend in the white sauce.
Can I use pre-cooked shrimp?
Yes! Since they’re already cooked, just make sure not to overbake – add them in layers just as instructed.
STORAGE INSTRUCTIONS:
Let leftovers cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave in individual portions.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Seafood Lasagna
- Spicy Voodoo Shrimp
- Crack Chicken Casserole
CONCLUSION
This Shrimp Lasagna with White Sauce and Cheese is a dreamy twist on a classic, combining the comfort of lasagna with the elegance of seafood. Whether you’re cooking for a special dinner or just craving something creamy and satisfying, this dish always delivers. It’s cozy, comforting, and packed with flavor – the kind of meal that gathers people around the table and leaves them asking for seconds.
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Shrimp Lasagna with White Sauce and Cheese
Description
There’s something magical about lasagna. It’s the kind of dish that turns an ordinary dinner into a special occasion. And when you switch things up from the classic red sauce and beef to something a little more elegant – like shrimp, creamy white sauce, and melty cheese – it feels like a cozy seafood celebration in every bite.
I still remember the first time I tried seafood lasagna. It was at a little family-run coastal café during a weekend getaway. The smell of garlic and cream wafted from the kitchen, and the lasagna that arrived at my table was unlike anything I had tasted before – rich, creamy, and full of tender shrimp, nestled between soft pasta layers. I was hooked.
Since then, I’ve been making my own version at home, tweaking the recipe over the years to get that perfect balance of indulgent flavor and comfort. This Shrimp Lasagna with White Sauce and Cheese is now a go-to for holidays, Sunday dinners, or anytime we want something a little extra special.
Whether you’re a lifelong seafood lover or just looking to try something new, this recipe is a creamy, cheesy, crowd-pleasing winner.
Ingredients
1 pound cooked shrimp, peeled and deveined
9 lasagna noodles, cooked
1/2 cup butter
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes (optional, for a kick)
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup chopped fresh parsley (for garnish)
Instructions
Step 1: Prepare the white sauce
In a large saucepan, melt the butter over medium heat. Once melted, add the minced garlic and let it sauté until fragrant – about 1 minute. Stir in the flour and whisk constantly to form a smooth roux (it should look like a thick paste).
Slowly pour in the milk while continuing to whisk. This helps prevent lumps. Let the sauce simmer until it thickens – around 5 to 7 minutes. Add in the salt, black pepper, onion powder, dried basil, dried parsley, paprika, and red pepper flakes if using.
Once the sauce has thickened nicely, stir in the Parmesan cheese until melted. Set aside.
Step 2: Cook the lasagna noodles
If you haven’t already, cook the lasagna noodles according to the package directions. Drain and set aside, being careful not to let them stick together (a drizzle of olive oil helps!).
Step 3: Assemble the lasagna
Now for the fun part! Preheat your oven to 375°F (190°C).
Spread a thin layer of the white sauce on the bottom of a 9×13 inch baking dish. Then start layering:
-
3 noodles
-
A layer of ricotta cheese
-
A generous handful of shrimp
-
A few spoonfuls of white sauce
-
A sprinkle of mozzarella
Repeat this pattern two more times, finishing with noodles, the rest of the sauce, and a final blanket of mozzarella and a little extra Parmesan on top.
Step 4: Bake
Cover the lasagna with foil (tent it a bit so it doesn’t stick to the cheese) and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes until bubbly and golden on top.
Step 5: Rest and serve
Let it rest for 10 minutes after baking – this helps the layers set up and makes slicing easier. Garnish with fresh parsley and serve warm.
Notes
You can easily substitute part of the shrimp with cooked scallops or chunks of white fish for a seafood medley. If you’re not a fan of ricotta, cottage cheese makes a mild and creamy alternative. And if you’re short on time, store-bought Alfredo sauce can step in for the white sauce – just jazz it up with some extra garlic and herbs.