Garlic Butter Shrimp Scampi Lasagna

Ingredients:

For the Shrimp Scampi:
1 pound large shrimp, peeled and deveined
4 tablespoons butter
4 cloves garlic, minced
½ cup chicken broth
2 tablespoons lemon juice
¼ cup fresh parsley, chopped
Salt and pepper, to taste
For the White Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
1 cup grated Parmesan cheese
½ teaspoon ground nutmeg
Salt and pepper, to taste
For Assembly:
12 lasagna noodles, cooked
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
Fresh parsley, chopped (for garnish)

Directions:

Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
Add shrimp, chicken broth, lemon juice, salt, and pepper. Cook until the shrimp turns pink, about 3-4 minutes. Stir in chopped parsley and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly browned.
Gradually add milk, whisking constantly, and cook until the sauce thickens. Stir in Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth and remove from heat.
In a small bowl, combine ricotta cheese and egg, mixing until smooth.
Preheat the oven to 350°F (175°C) and grease a baking dish.
Spread a thin layer of white sauce on the bottom of the dish.
Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture, followed by half of the shrimp scampi.
Pour some white sauce over the shrimp and sprinkle with mozzarella cheese.
Repeat the layers, finishing with a layer of white sauce and a generous topping of mozzarella cheese.
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
Garnish with chopped fresh parsley and serve warm.
Servings: 6–8