Here’s a delicious Shrimp and Spinach Lasagna recipe—creamy, savory, and a nice seafood twist on the classic.
🍤🌿 Shrimp & Spinach Lasagna
🧾 Ingredients
🦐 Filling
- 300–400 g shrimp (peeled & cleaned)
- 2 cups spinach (fresh or frozen)
Spinach
Shrimp - 2–3 cloves garlic (chopped)
- 2 tbsp olive oil
- Salt & black pepper
🧀 Sauce (white sauce / béchamel)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- Salt, pepper, pinch of nutmeg
- Optional: grated cheese
🧱 Layers
- Lasagna sheets (pre-cooked or no-boil)
- Mozzarella cheese
- Parmesan cheese (optional)
🍳 Method
1. Cook shrimp
- Heat olive oil
- Add garlic, then shrimp
- Cook 2–3 minutes until pink
- Season and set aside
2. Cook spinach
- In same pan, add spinach
- Cook until wilted
- Mix with shrimp
3. Make white sauce
- Melt butter
- Add flour, cook 1 minute
- Slowly whisk in milk
- Cook until thick
- Add seasoning
4. Assemble layers
In baking dish:
- Sauce
- Lasagna sheets
- Shrimp + spinach mix
- Cheese
Repeat layers 2–3 times
5. Bake
- 180°C (350°F)
- Bake 30–40 minutes
- Let rest 10 minutes before serving
💡 Tips
- Don’t overcook shrimp (they get rubbery)
- Add mushrooms or zucchini for more vegetables
- Let it rest before cutting for clean slices
🟢 Bottom line
Shrimp and spinach lasagna is a protein-rich, creamy baked dish that combines seafood with greens for a balanced and flavorful meal.
If you want, I can also give you a healthier low-calorie version or a spicy Pakistani-style twist 👍
