Garlic Butter Shrimp Scampi Lasagna

In a large pan, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the shrimp and cook for 3-4 minutes, stirring occasionally, until the shrimp turns pink and is cooked through.
Stir in 1 tablespoon lemon juice and 1 tablespoon of butter. Season with salt and pepper to taste. Remove from heat and set aside.
2. Make the Creamy Sauce:
In a separate saucepan, melt 50 g of butter over medium heat.
Add 3 tablespoons of flour and whisk continuously for about 1-2 minutes to form a roux.
Gradually pour in 750 ml of milk, whisking to avoid lumps.
Stir in 200 ml of fresh cream and a pinch of nutmeg. Season with salt and pepper.
Simmer the sauce for about 5-7 minutes, stirring occasionally, until it thickens to a creamy consistency. Remove from heat.
3. Assemble the Lasagna:
Preheat your oven to 180°C (350°F).
In a baking dish, spread a thin layer of the creamy sauce on the bottom.
Place a layer of pre-cooked lasagna sheets on top of the sauce.
Add a layer of the shrimp mixture over the lasagna sheets.
Sprinkle a generous amount of mozzarella cheese and parmesan cheese over the shrimp.
Repeat the layers, ending with a final layer of sauce and cheese on top.
4. Bake:
Cover the lasagna with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
5. Garnish and Serve:
Remove the lasagna from the oven and let it rest for 5-10 minutes before serving.
Garnish with chopped fresh parsley for added freshness and color.
Serve hot and enjoy!
Serving and Storage Tips: