30-Minute Shrimp Scampi Lasagna

Name: 30-Minute Shrimp Scampi Lasagna
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) large shrimp (21–25 count per pound), peeled and deveined, patted dry; 4 tablespoons (57 g) unsalted butter, divided; 6 cloves garlic cloves, minced; ¾ cup (180 ml) dry white wine (Pinot Grigio or Sauvignon Blanc); 3 tablespoons (45 ml) fresh lemon juice; ¼ teaspoon (1.3 ml) red pepper flakes; ½ cup (50 g) Parmesan cheese, finely grated; 1½ cups (370 g) whole-milk ricotta cheese; 1 whole large egg; 3 tablespoons (12 g) fresh flat-leaf parsley, finely chopped; kosher salt; freshly ground black pepper; 8 noodles (100 g) no-boil lasagna noodles; ¾ cup (85 g) low-moisture mozzarella cheese, shredded; 1 teaspoon (5 ml) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A quick, elegant take on lasagna that swaps red sauce for a buttery white wine scampi sauce tossed with tender shrimp, garlic, and fresh herbs. No-boil noodles and creamy ricotta layers build into a sophisticated dish that looks like it took hours but comes together in half an hour. Perfect for weeknight entertaining or when you want Italian restaurant quality without the commitment.

Prep: 10 min
Cook: 18 min
Wait: 2 min
Total: 30 min
Makes: 1 lasagna (8×4-inch, serves 4)

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Ingredients

4 servings

1 lb (450 g) large shrimp (21–25 count per pound), peeled and deveined, patted dry
4 tablespoons (57 g) unsalted butter, divided
6 cloves garlic cloves, minced
¾ cup (180 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
3 tablespoons (45 ml) fresh lemon juice
¼ teaspoon (1.3 ml) red pepper flakes
½ cup (50 g) Parmesan cheese, finely grated
1½ cups (370 g) whole-milk ricotta cheese
1 whole large egg
3 tablespoons (12 g) fresh flat-leaf parsley, finely chopped
kosher salt
freshly ground black pepper
8 noodles (100 g) no-boil lasagna noodles
¾ cup (85 g) low-moisture mozzarella cheese, shredded
1 teaspoon (5 ml) lemon zest, finely grated (optional)

Equipment (4)

8×4-inch (20×10 cm) baking dish or small 8-inch (20 cm) square baking dish
Large skillet (12-inch/30 cm recommended)
Medium mixing bowl
Wooden spoon or spatula

Steps

Before you start

Preheat your oven to 400°F (200°C)
Pat shrimp dry with paper towels so they sear properly
Have all ingredients prepped and measured before you start cooking—this recipe moves quickly

1
Make the ricotta mixture
- In a medium bowl, combine ricotta, egg, 1/4 cup (25 g) Parmesan, 2 tablespoons (8 g) parsley, 1/4 teaspoon kosher salt, and a pinch of black pepper.
- Stir until smooth.
- Set aside.
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Ready when: mixture is smooth and well combined
Tip: The egg binds the ricotta and keeps the lasagna from being watery—don't skip it.
2
Sear the shrimp
- Heat 2 tablespoons (28 g) butter in a large skillet over medium-high heat until foaming.
- Pat shrimp dry, season with 1/4 teaspoon kosher salt and a pinch of black pepper, then add to the hot pan in a single layer.
- Sear for 1–1.5 minutes per side until just opaque and firm—the shrimp will continue to cook in the oven.
- Transfer to a plate.
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Ready when: shrimp are pale pink and opaque on the outside; centers still slightly translucent
Tip: Don't crowd the pan or move the shrimp too much—they need a good sear. Overcooking leads to rubberiness.
3
Build the scampi sauce
- In the same skillet, add the remaining 2 tablespoons (28 g) butter.
- Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- Pour in white wine and lemon juice, scraping up any brown bits from the pan.
- Simmer for 1–2 minutes until the alcohol smell subsides and the liquid reduces by about one-third.
- Return the shrimp to the pan, add 1 tablespoon (4 g) parsley, and stir gently to coat.
- Season to taste with salt and pepper.
- Set aside.
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Ready when: wine is aromatic and reduced slightly; sauce glistens and coats the shrimp
Tip: Don't let the sauce reduce too much—you need liquid to soften the no-boil noodles.
4
Layer the lasagna
- Spread about 2 tablespoons (30 ml) of the shrimp and sauce mixture (without too much liquid) on the bottom of your 8×4-inch baking dish.
- Break 2 no-boil noodles to fit the pan and layer over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Add 2 more noodles, then layer in half of the remaining shrimp and sauce.
- Spread the remaining ricotta mixture on top, then layer with 2 more noodles.
- Top with the final layer of shrimp and sauce.
- Layer the last 2 noodles on top and press gently.
- Sprinkle evenly with remaining 1/4 cup (25 g) Parmesan and 3/4 cup (85 g) mozzarella.
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Ready when: top is covered with mozzarella and Parmesan
Tip: Nestle the noodles into the sauce so they have something moist to absorb during baking; breaking them to fit saves stress.
5
Bake until bubblyOven 400°F / 205°C
- Bake at 400°F (200°C) for 12–15 minutes until the cheese is melted and the edges are bubbling.
- The top should be golden-brown and hot to the touch.
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Ready when: mozzarella is melted and light golden; sauce bubbles at the edges
Tip: If your oven runs hot, start checking at 12 minutes. The high heat is key—it prevents the noodles from being tough.
6
Rest and garnish
- Remove from the oven and let rest for 2 minutes—this allows the noodles to set and makes serving cleaner.
- Garnish with a pinch of lemon zest (if using) and remaining parsley.
- Serve immediately.
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Ready when: lasagna is set enough to cut cleanly
Tip: Skipping the rest will result in a sloppy, hard-to-serve lasagna; those 2 minutes are essential.

Good to know

Tips

Dry shrimp thoroughly before searing—moisture prevents browning and causes the shrimp to steam rather than sear.
If your baking dish is deeper than 4 inches, you may need to add one or two extra noodles. Aim to build 4–5 thin layers so the lasagna stays tender throughout.
No-boil noodles rely on liquid from the sauce to soften. If your scampi sauce is too thick, add a splash of pasta water or broth when layering.
Serve with crusty bread to soak up every drop of the buttery scampi sauce—it's the best part.

Make ahead

You can assemble the lasagna up to 8 hours ahead: prepare the ricotta mixture and scampi sauce, layer everything in the baking dish (don't bake yet), cover tightly with plastic wrap, and refrigerate. Add 2–3 minutes to the baking time if baking straight from the fridge.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently, covered, in a 325°F (160°C) oven for 10–12 minutes. Do not freeze—the texture of the shrimp and noodles suffers.

Substitutions

dry white wine (Pinot Grigio or Sauvignon Blanc) → chicken or vegetable broth with 1 tablespoon white wine vinegar. Omit if you prefer to avoid alcohol entirely. The vinegar adds the brightness that wine provides.
no-boil lasagna noodles → regular lasagna noodles, boiled according to package directions and drained well. Adds about 10 minutes prep time. Pat them completely dry before layering.
whole-milk ricotta cheese → mascarpone cheese or a 1:1 mix of cream cheese and Greek yogurt. Use the same quantity. Both will give a slightly richer, tangier result.
large shrimp (21–25 count per pound) → large sea scallops or firm white fish (halibut, cod) cut into bite-sized pieces. Adjust searing time to 1 minute per side. Fish is more delicate, so handle gently.