Creamy Seafood Shrimp Lasagna

As seen in our latest Instagram reel

Creamy seafood goodness, tender shrimp, and layers of cheesy pasta baked to bubbly perfection — this Creamy Seafood Shrimp Lasagna is pure comfort with a delicious ocean-inspired twist. This is the golden, bubbly bake from @homecookingbymadison that had everyone commenting LASAGNA for the recipe. Tender shrimp are layered between pasta sheets with a rich, velvety cream sauce, savory garlic, and plenty of melted cheese for a luscious finish.

Why you’ll love them

Restaurant-level comfort: creamy, cheesy, and packed with satisfying shrimp in every forkful.
Serious protein: roughly 32g per serving from shrimp and cheese.
Make-ahead friendly — assemble in the morning, bake when guests arrive.
The golden cheese top and creamy layers make it a guaranteed crowd-pleaser.

Ingredients

9 lasagna noodles (regular or no-boil)
1.5 lb (680 g) large shrimp, peeled, deveined, tails removed
2 tbsp butter, plus more for the dish
4 cloves garlic, minced
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup grated Parmesan, divided
2 cups shredded mozzarella, divided
1 cup ricotta cheese
1 tsp Italian seasoning
½ tsp black pepper, plus salt to taste
2 tbsp chopped fresh parsley or basil, for serving

Instructions

Cook the noodles. Boil the lasagna noodles until just al dente; drain and lay flat on a lightly oiled tray so they don’t stick.
Sear the shrimp. Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook 1–2 minutes per side until just pink and opaque. Remove and set aside (they’ll finish in the oven).
Make the cream sauce. In the same skillet, sauté the garlic 30 seconds. Whisk in the flour and cook 1 minute, then slowly whisk in the milk and cream. Simmer 3–4 minutes until thickened. Stir in half the Parmesan, the Italian seasoning, pepper, and salt.
Mix the ricotta layer. In a bowl, combine the ricotta with half the mozzarella and a pinch of salt.
Layer. Butter a 9×13-inch baking dish. Spread a thin layer of cream sauce, then layer: 3 noodles, half the ricotta mixture, half the shrimp, a ladle of sauce. Repeat. Finish with the last 3 noodles, remaining sauce, remaining mozzarella, and remaining Parmesan.
Bake. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 15 more minutes until bubbly and golden on top.
Rest & serve. Let stand 10 minutes so the layers set, then slice and shower with fresh parsley.

Tips

Don’t overcook the shrimp in the skillet — they’ll finish in the oven and stay tender.
No-boil noodles work great here; just add 5 extra minutes covered if using them.
Let it rest the full 10 minutes or the layers will slide when you cut.
Leftovers reheat beautifully with a splash of milk.

Nutrition

Estimated per serving (serves 8): ~480 calories, ~32g protein, ~25g fat, ~36g carbs. Values are estimates computed from USDA reference data, not lab-tested.

Extra cheese on top or extra shrimp inside? Follow @homecookingbymadison on Instagram for the reel and more easy recipes.