Preparation:
Preparation of the creamy sauce:
Melt the butter in a saucepan over medium heat.
Add the flour and mix well for 2 minutes to form a roux.
Gradually pour in the milk, whisking constantly until you get a thick sauce.
Add the crème fraîche, nutmeg, salt, and pepper.
Mix well and set aside.
Shrimp preparation:
In a large skillet, heat the olive oil over medium-high heat.
Add the chopped garlic and fry for 1 minute.
Add the shrimp, butter, lemon juice, salt, and pepper.
Cook the shrimp until they turn pink, about 3 to 4 minutes.
Add the fresh parsley and remove from heat.
Assembling the lasagna:
Preheat your oven to 180°C (350°F).
In a baking dish, spread a thin layer of creamy sauce on the bottom.
Arrange 3 sheets of lasagna, then add a layer of shrimp, a layer of grated mozzarella, and a layer of creamy sauce.
Repeat layers until you run out of ingredients, ending with a layer of creamy sauce.
Sprinkle grated Parmesan cheese on top.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and let it bake for another 15 minutes, until the top is golden brown.
Nutritional Values (per serving):
Calories: 650
Protein: 40g
Carbohydrates: 50g
Fat: 35g
Fiber: 3g
To personalize your Buttery Garlic Shrimp Scampi Lasagna, you can substitute scallops or crab for the shrimp for an even more luxurious touch.
Add thinly sliced spinach or zucchini between the layers for a light, vegetal touch.
If you prefer a more intense flavor, add a pinch of Espelette pepper or paprika to the creamy sauce.
For a gluten-free version, opt for gluten-free lasagna sheets.
Finally, serve the lasagna with a green salad and a light vinaigrette to balance the richness of the dish.
To store your Garlic and Butter Shrimp Scampi Lasagna, let it cool completely before covering tightly.
Place them in the refrigerator, where they will keep for up to 2 days.
To reheat them, cover them with aluminum foil and place them in the oven at 160°C for 20 to 25 minutes, or use a microwave for a quicker solution.
If you want to freeze them, cut them into individual portions, wrap them in plastic wrap, then place them in a freezer bag.
They can be kept for up to 2 months in the freezer.
To eat them, let them defrost in the refrigerator before heating them in the oven.
