Lemon Basil Ricotta Swirl Shrimp Scampi Lasagna

Lasagna night just got a serious upgrade! Forget the traditional meat sauce – we’re taking this Italian favorite to the coast with our Lemon Basil Ricotta Swirl Shrimp Scampi Lasagna. This isn’t just a layered pasta dish; it’s a symphony of bright, fresh flavors. Succulent shrimp, infused with the zing of lemon and fragrant basil, are swirled into a creamy ricotta filling and nestled between layers of perfectly cooked pasta and a luscious béchamel sauce. It’s a comforting yet sophisticated meal that’s sure to impress. Get ready to experience lasagna like never before!

What You’ll Need: The Ingredient Lineup

• 200 g (7 oz) Lasagna Noodles (No-Boil Sheets): Using no-boil lasagna sheets simplifies the process and ensures a perfectly tender result. Look for high-quality pasta made with durum wheat semolina for the best texture.
• 400 g (14 oz) Raw Shrimp, Peeled and Deveined: We recommend using medium to large shrimp for a satisfying bite. Ensure they are thoroughly peeled and deveined for optimal flavor and texture.
• 3 tbsp (45 ml) Unsalted Butter: Butter adds richness and flavor to both the shrimp scampi and the béchamel sauce. Using unsalted butter allows you to control the overall saltiness of the dish.
• 2 tbsp (30 ml) Olive Oil: Extra virgin olive oil provides a fruity aroma and healthy fats. It’s perfect for sautéing the garlic and shrimp.
• 4 Cloves Garlic, Minced: Freshly minced garlic is essential for that classic scampi flavor. Don’t skimp – garlic is the foundation of this dish!
• Zest of 1 Lemon: Lemon zest adds a vibrant citrus aroma and flavor. Be sure to zest only the yellow part of the peel, avoiding the bitter white pith.
• 2 tbsp (30 ml) Fresh Lemon Juice: Freshly squeezed lemon juice brightens the shrimp scampi and complements the ricotta filling.
• 250 g (9 oz) Ricotta Cheese: Whole milk ricotta cheese provides a creamy and slightly sweet base for the lemon-basil swirl. Drain any excess liquid for a thicker consistency.
• 1 tbsp (15 ml) Chopped Fresh Basil Leaves: Fresh basil is key to the aromatic flavor profile. Use sweet basil for the best results.
• 150 g (5 oz) Shredded Mozzarella Cheese: Mozzarella provides a classic cheesy stretch and mild flavor. Low-moisture, part-skim mozzarella is a good choice for preventing a soggy lasagna.
• 50 g (1.8 oz) Grated Parmesan Cheese: Parmesan adds a salty, umami-rich flavor to the top of the lasagna. Freshly grated Parmesan is always best.
• 2 tbsp (30 g) All-Purpose Flour: Flour is used to thicken the béchamel sauce.
• 500 ml (2 cups) Whole Milk: Whole milk creates a rich and creamy béchamel sauce.
• 1 tsp (5 ml) Salt, Plus to Taste: Salt enhances the flavors of all the ingredients.
• ½ tsp (2.5 ml) Black Pepper: Freshly ground black pepper adds a subtle spice.
• 2 tbsp (30 g) Toasted Pine Nuts: Toasted pine nuts provide a delightful crunch and nutty flavor as a garnish.
• 2 tbsp (30 g) Unsalted Butter (for Drizzle): Used for the final garlic-lemon butter drizzle.
• 1 Clove Garlic, Minced (for Drizzle): Adds a final burst of garlic flavor to the drizzle.
• 1 tsp (5 ml) Fresh Lemon Juice (for Drizzle): Completes the bright and zesty drizzle.

Substitutions & Variations

Shrimp Alternatives: If you’re not a fan of shrimp, you can substitute it with scallops or lobster. Adjust cooking times accordingly.

Ricotta Cheese: For a lighter option, you can use part-skim ricotta cheese. You could also experiment with other soft cheeses like mascarpone for an even richer flavor.

Pasta: While no-boil noodles are convenient, you can use traditional lasagna noodles. Just be sure to cook them al dente before assembling the lasagna.

Let’s Build Your Lemon Basil Ricotta Swirl Shrimp Scampi Lasagna: A Step-by-Step Guide

1. Prepare the Shrimp Scampi: In a large skillet, melt 3 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add half of the minced garlic (2 cloves) and sauté for about 30 seconds until fragrant – be careful not to burn it! Add the peeled and deveined shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Stir in the lemon zest and 2 tablespoons of fresh lemon juice. Season with salt and pepper to taste. Remove from heat and set aside. This quick scampi ensures the shrimp remain tender and flavorful within the lasagna.
2. Craft the Silky Béchamel Sauce: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in 500ml (2 cups) of whole milk, ensuring no lumps form. Continue whisking constantly until the sauce simmers and thickens, about 5-6 minutes. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. The béchamel provides a creamy base that beautifully complements the other flavors.
3. Whip Up the Lemon-Basil Ricotta Swirl: In a medium bowl, combine 250g (9 oz) of ricotta cheese, the zest of half a lemon (reserve the other half for garnish if desired), 1 tablespoon of chopped fresh basil leaves, and a pinch of salt and pepper. Mix until smooth and well combined. This ricotta mixture adds a bright, herbaceous layer to the lasagna.
4. Assemble the Lasagna: Lightly grease a 23x33cm (9x13in) baking dish. Spread a thin layer of the béchamel sauce on the bottom of the dish. Lay a sheet of no-boil lasagna noodles over the béchamel. Add half of the remaining béchamel sauce, followed by half of the cooked shrimp scampi, and half of the shredded mozzarella cheese (150g / 5oz). Dollop half of the lemon-basil ricotta mixture over the mozzarella, then gently swirl it with a spoon to create a marbled effect.
5. Repeat the Layers: Repeat the layering process: noodles, remaining béchamel, remaining shrimp scampi, remaining mozzarella, and the remaining ricotta mixture, swirling it in.
6. Final Touches & Baking: Top with a final layer of lasagna noodles, the remaining béchamel sauce, and sprinkle generously with grated Parmesan cheese (50g / 1.8oz). Cover the dish tightly with aluminum foil. Bake in the preheated oven at 180°C (350°F) for 20 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the sauce is bubbling.
7. Prepare the Garlic-Lemon Butter Drizzle: While the lasagna is resting, melt 2 tablespoons of butter in a small saucepan. Add the remaining minced garlic (1 clove) and sauté for about 30 seconds until fragrant. Stir in 1 teaspoon of fresh lemon juice. Set aside.
8. Rest, Garnish & Serve: Let the lasagna rest for 10 minutes before cutting. Cut a generous slice and place it on a plate. Drizzle with the garlic-lemon butter, spoon a thin line of the remaining ricotta swirl over the top, sprinkle with toasted pine nuts (2 tbsp / 30g), and garnish with fresh basil leaves.

Why No-Boil Noodles are a Game Changer

Using no-boil lasagna noodles simplifies the process significantly. Traditional lasagna requires pre-cooking the noodles, which adds an extra step and potential for sticking. No-boil noodles absorb moisture from the sauce during baking, becoming perfectly tender without any pre-cooking. This makes the entire lasagna assembly much faster and more convenient, without compromising on texture or flavor.

The Magic of Lemon and Basil with Seafood

The combination of lemon and basil is a classic pairing with seafood, and for good reason. Lemon’s acidity brightens the flavors of the shrimp, while basil adds a fresh, herbaceous note. This pairing cuts through the richness of the béchamel and ricotta, creating a balanced and vibrant dish. The lemon zest in both the shrimp scampi and the ricotta mixture amplifies this effect, ensuring a zesty and aromatic experience in every bite.

Ricotta Swirl Technique: A Visual and Flavorful Delight

The ricotta swirl isn’t just for aesthetics; it’s a clever technique that distributes the creamy, flavorful ricotta throughout the lasagna. Instead of layering it evenly, dolloping and swirling creates pockets of intense ricotta flavor, offering a delightful surprise with each bite. It also adds a beautiful visual element to the lasagna, making it even more appealing.

Tips for a Perfectly Golden-Brown Top

Achieving a beautifully golden-brown top on your lasagna requires a little attention. Removing the foil during the last 15-20 minutes of baking allows the cheese to melt and bubble, and then brown. If your lasagna isn’t browning enough, you can briefly broil it for the last 1-2 minutes, but watch it closely to prevent burning. The Parmesan cheese also contributes to the golden color and adds a savory, nutty flavor.

Frequently Asked Questions

Can I use regular lasagna noodles?

Yes, but you’ll need to cook them according to package directions before assembling the lasagna. Be sure to drain them well and lay them flat to prevent sticking.

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna up to 24 hours in advance. Cover it tightly and refrigerate. Add about 10-15 minutes to the baking time if baking from cold.

Can I freeze this lasagna?

Yes, you can freeze the assembled lasagna before baking. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw completely in the refrigerator before baking.

Enjoy Your Culinary Creation!

This Lemon Basil Ricotta Swirl Shrimp Scampi Lasagna is a show-stopping dish that’s sure to impress. The combination of flavors and textures is simply irresistible. Don’t forget to save this recipe to your Pinterest board for easy access later! Pin it here!

garlic butter shrimp scampi lasagna

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• Author: Alyssa Bennett
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This Lemon Basil Ricotta Swirl Shrimp Scampi Lasagna elevates a classic Italian dish with succulent shrimp, bright lemon, and fragrant basil. Layers of pasta, creamy ricotta, and a luscious béchamel sauce create a comforting yet sophisticated meal.

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Ingredients

Scale 1x2x3x

• 200 g (7 oz) Lasagna Noodles (No-Boil): simplifies the process for tender results
• 400 g (14 oz) Raw Shrimp, Peeled and Deveined: medium to large shrimp recommended
• 3 tbsp (45 ml) Unsalted Butter: adds richness and flavor
• 2 tbsp (30 ml) Olive Oil: provides fruity aroma and healthy fats
• 4 Cloves Garlic, Minced: essential for scampi flavor
• Zest of 1 Lemon: adds vibrant citrus aroma
• 2 tbsp (30 ml) Fresh Lemon Juice: brightens the shrimp scampi
• 250 g (9 oz) Ricotta Cheese: provides a creamy base
• 1 tbsp (15 ml) Chopped Fresh Basil Leaves: key to the aromatic flavor
• 150 g (5 oz) Shredded Mozzarella Cheese: provides cheesy stretch
• 50 g (1.8 oz) Grated Parmesan Cheese: adds salty, umami flavor
• 2 tbsp (30 g) All-Purpose Flour: thickens the béchamel sauce
• 500 ml (2 cups) Whole Milk: creates a rich béchamel sauce
• 1 tsp (5 ml) Salt, Plus to Taste: enhances flavors
• ½ tsp (2.5 ml) Black Pepper: adds subtle spice
• 2 tbsp (30 g) Toasted Pine Nuts: provides crunch and nutty flavor
• 2 tbsp (30 g) Unsalted Butter (for Drizzle): for final garlic-lemon butter drizzle
• 1 Clove Garlic, Minced (for Drizzle): adds final burst of garlic flavor
• 1 tsp (5 ml) Fresh Lemon Juice (for Drizzle): completes the bright drizzle

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Instructions

1. Prepare Shrimp Scampi: Sauté garlic in butter and oil, add shrimp, cook until pink, then stir in lemon zest and juice.
2. Craft Béchamel Sauce: Melt butter, whisk in flour, gradually add milk, and simmer until thickened.
3. Whip Ricotta Swirl: Combine ricotta, lemon zest, basil, and seasoning.
4. Assemble Lasagna: Layer béchamel, noodles, shrimp, mozzarella, and ricotta, swirling the ricotta.
5. Repeat Layers: Repeat layering process with remaining ingredients.
6. Bake: Top with noodles, béchamel, and Parmesan; bake covered for 20 minutes, then uncovered for 15-20 minutes.
7. Prepare Drizzle: Melt butter, sauté garlic, and stir in lemon juice.
8. Rest & Serve: Let rest, drizzle with garlic-lemon butter, garnish with pine nuts and basil.

Notes

For a faster prep, use no-boil lasagna noodles. Don’t overcook the shrimp to maintain tenderness. Swirling the ricotta creates pockets of flavor.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Pasta
• Method: Bake
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 150 mg